Raisine
Josette is Christine’s mother. This jam was extremely popular during the last war, as food was scarce, and grapes in this region of France, were in abundance. Raisin Jam is hard to achieve and delicious to eat. So if any of the readers are in the Nizas vicinity or any other area where grapes are cheap, they should try cooking this jam as a challenge and certainly for the taste. Because, if successful, the taste is guaranteed.
Raisiné
- 2-3 Kg. grapes, either white of black but do not mix.
- 800 gram sugar
Wash grapes and clear away from the branch. Remove seeds from the grapes and set aside grapes to make juice with left over grapes.
Cook, in a jam basin, seeds without any other ingredient. for approximately 1 hour. The seeds will not be dry as some grapes are stuck to the pips). Let cool for awhile.
Grind seeds in a meat grinder to obtain a batter of thick consistency.
Weigh seed mixture and mix with sugar - should mix, 1 kg. seed batter to 800 grams sugar.
Cook sugar and raisin seed batter in a jam basis in a slow heat, mix constantly for 20 minutes approximately.
Once cooked, fill jam jars. For longer conservation sterilize jars prior to use. Conservation period 10 years.
