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Jams and Marmalades
Italian red grape marmalade
Marmellata d'uva Pugliese (Puglian grape marmalade using red grapes)
Originated from: Puglia, Italy
Occasion: Fall
Contributed by: Adapted from an Italian cookbook published in the 1980s

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about 1/2 pound of red grapes, preferably seedless*

*Makes about half 3/4 cup of marmalade


Remove the grapes from the stems.

Wash in cold water, and drain.

Remove the seeds from the grapes (Skip this step if the grapes are seedless.).

Place the grapes in a large pot and bring to boil.

Turn down heat, and simmer until marmalade is the right marmalade consistency.

Process the marmalade as one with other types -- placing it in sterilized Mason jars while it is still warm, covering and so on.... (P.S. If one is making a lot of marmalade and wants to store it for a long time the traditional procedures for making marmalade or jam need to be incorporated. The Mason jars need to be pre-sterilized and after they are filled need to be boiled in water. Such steps don't have to be taken if one is making a small amount as suggested -- the marmalade will keep for about a week in the fridge, but after that, this marmalade, or any other made at home, can run the risk of getting of getting moldy.)


It seems that in Puglia not only is wine grape used to make wine, but "red" grape as well. I tried making a small amount of this marmalade and found it not nearly as good as the one made with traditional wine grape or seedless black grape. Actually, I didn't like it at all. Despite the fact that this marmalade is made without sugar (That's the traditional way of doing it), the end result is very sweet and syrupy. Personally, if I had to make grape marmalade I would use wine grape or seedless black grape, but not red grape, but that's just me. Personal comments and photo: Mary Melfi.

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