For once, a kitchen experiment failed. I tried to make gape jam, which was not one of my best planed projects. But who was I to know that this is so hard to do?
I used fox grapes (vitis labrusca), which Toño helped me to pick. We Swiss call them also Americano or Chatzenseicheler (cat pissers). These grapes have a distictive taste which make them perfect for jam, but unfortunately, they also have huge pips. I only realised this when I'd finished the first round of jam.
I then decided to pick the pips from the next kilogram of grapes. No pigeons at hand, this Cinderella like task took almost two hours. This can't be the solution. I could make jelly, but I somehow prefer jam to jelly. Any suggestions?
1 comment:
no suggestions since I am not as talented in the kitchen (and ours is too small!)...
but I love your overhang where you picked the grapes... ah old is so beautiful!
Post a Comment