Grape Chimia

• •6 cup Dark/Black Grapes (thoroughly washed, skins on, seeds removed if applicable)
• •1 cup Granulated Sugar (adjust to taste)
• •1 tbsp Fresh Lemon Juice (a squeeze)
• •as needed cup Water (just enough to cover the grapes)

Instructions

1. 1

   Place the thoroughly washed grapes in a large, heavy-bottomed pot. Add just enough water to cover the grapes. Bring the mixture to a boil over medium-high heat.

2. 2

   Reduce the heat to medium and let the grapes cook for approximately 10 minutes, or until the skins have softened and the juices begin to release.

3. 3

   Carefully drain the excess water from the pot, leaving just the softened fruit and skins. Return the pot to the stove over medium-low heat.

4. 4

   Add the granulated sugar to the pot with the grapes. Stir well to combine. Bring the mixture to a gentle simmer, stirring constantly to prevent sticking.

5. 5

   Continue to simmer and stir the mixture for approximately 30-40 minutes, or until it reaches a thick, concentrated, jam-like consistency. The chimia should hold its shape on a spoon when it's ready. This constant stirring is key to developing the proper texture.

6. 6

   As the chimia thickens, stir in the fresh lemon juice. Taste and adjust the sweetness and tartness as needed; add a little more sugar if the grapes are very tart, or more lemon if it's too sweet.

7. 7

   Once the desired thick consistency is achieved, remove the pot from the heat.

8. 8

   Carefully transfer the hot chimia into sterilized glass jars. Fill them to the top, leaving minimal headspace. Let the jars cool completely to room temperature before sealing them tightly.

Chef's Tips

• 💡For traditional enjoyment, spread Chimia generously on a thick slice of homemade bread or a Cuca (Brazilian crumb cake).
• 💡Chimia pairs wonderfully with a slice of mild white cheese, offering a delightful sweet and savory contrast.
• 💡Ensure your glass jars are properly sterilized before filling to ensure longer shelf life for your Chimia.