Grape Conserve

Conserve is jam’s fancier sibling.

Where regular jam is just fruit and sugar, a conserve adds nuts and citrus for extra texture and complexity. This one starts by separating grape skins from pulp, simmering the pulp until soft, then removing the seeds. The skins go back in with the pulp, sugar, and finely chopped lemon.

That lemon does double duty. The juice adds acid that helps the conserve set properly, while the chopped peel brings a slight bitterness that keeps all that grape sweetness in check.

Stirring constantly is not a suggestion here. Grape conserve scorches fast once it starts to thicken, and burnt sugar is not something you can fix. The nuts go in during the last five minutes so they soften just enough to blend in without losing their crunch.

Pro Tips

• Use ripe, flavorful grapes. Concord grapes are traditional and give the deepest, most “grapey” flavor. Bland table grapes make bland conserve.
• Stir constantly once it starts to thicken. A flat wooden spoon works best because it scrapes the bottom of the pot.
• Test for doneness by dropping a spoonful onto a cold plate. If it wrinkles when you push it with your finger, it’s ready.

Variations

• Use walnuts or pecans for the nuts, depending on your preference. Walnuts add earthiness, pecans add buttery sweetness.
• Add a cinnamon stick during simmering for a warm, spiced conserve that’s wonderful on toast or spooned over brie.