Ingredients
- 10 kg grapes
Instructions
- Wash the Grapes:
Begin by washing the grapes thoroughly to remove any dirt or debris. - Extract the Juice:
Press the grapes to extract their juice. Strain the juice through a sieve lined with a cheesecloth (or muslin) to ensure it is clean and free of pulp or seeds. - Cook the Juice:
Pour the juice into a large pot and bring it to a boil over medium heat. As the juice boils, skim off the foam that rises to the surface. The majority of the foam will appear at the beginning. - Reduce the Juice:
Continue boiling the juice, stirring occasionally, until it reduces to about 10% of its original volume. - Test for Doneness:
To check if the petimezi is ready, place a small amount of the juice on a cold plate. Draw a line through it with a spoon. If the line stays and does not close up, and the spoon is coated with a syrup-like consistency, the petimezi is done. Its texture should resemble slightly runny honey. - Storage:
Allow the petimezi to cool completely before transferring it to sterilized jars or bottles. It can be stored at room temperature for several months.
Sweetness in Every Drop!
Homemade grape molasses is a natural, flavorful sweetener with a rich history and endless uses. Whether drizzled over pancakes, mixed into yogurt, or used as a glaze, this ancient treat is as versatile as it is delicious. Enjoy the taste of tradition!
