Dark grape delights: Culinary uses and health benefits revealed

The grape season occurs in autumn and usually lasts for two months. We are most familiar with the dark and light varieties, although there are many more. Grapes tend to bear fruit abundantly, and sometimes, there aren’t enough ideas for using the juicy fruits. So, what can be done with dark grapes besides making wine or juice? Do try the recipe for a delicious and healthy jam.

Grape jam is not so obvious. The juicy grapes usually end up in demijohns to transform into homemade wine. However, this is not the only way to use dark grapes. It's worth knowing that they can become the base for creating an aromatic, delicious, and healthy jam.

Grapes are rich in polyphenols, which belong to the antioxidant group, and copper, which is important for the immune system because it strengthens immunity and has antibacterial effects. The potassium in grapes lowers blood pressure and helps in the conduction of nerve impulses. At the same time, iodine is an element that positively affects the functioning of the thyroid gland, enhances thyroid hormone production, and prevents thyroid diseases.

Dark grapes contain resveratrol, which is important for heart health. This compound protects against heart attacks, atherosclerosis, and strokes and has anti-inflammatory and anticancer effects. Most resveratrol is found in grape skin, so it's worth consuming the grapes with the skin.

Ingredients:    

• 1 kg dark grapes,
• 280 g sugar,
• 1 orange,
• 1 lemon,
• a teaspoon of cloves.

Preparation:          

1. Wash the grapes thoroughly and dry them. Do not remove the grape skins, as they will provide the future preserve with thickness.
2. Place the fruits in a large pot with a thick base. Then add sugar and cloves (it's best to put them in a special bag first to make it easier to remove them later).
3. Start heating everything on a low flame. In the meantime, pour boiling water over the lemon, grate its zest and add it to the boiling fruits. Squeeze the juice from the orange and also add it to the pot.
4. Cook the jam for about an hour and a half from the boiling point. Stir everything from time to time.
5. When the mixture thickens, it's a sign that the jam can be transferred to sterilised jars. Remove the cloves from the mixture first.
6. Screw the jars tightly and then pasteurise them for 15 minutes from the moment the water boils (hot jars should be pasteurised starting from warm water).
7. Then, set aside the preserves to cool for 24 hours upside down.
8. Store in a pantry or another cool, dark place.