SAEDNEWS: Made with natural grapes and no added sugar or additives, this traditional Gilan delicacy is explored through its history, health benefits, and preparation.
According to Saednews, Sugar-free grape preserve is one of Iran’s most traditional and delicious homemade preserves, with a particularly strong following in the food culture of Gilan. Made entirely from natural grapes, its distinctive feature is that it requires no added sugar or artificial ingredients. At a time when interest in healthy, natural foods is growing, this traditional grape preserve can be an excellent choice for individuals and families.
Known locally in the Gilaki language as “Anar Pateh” or “Angoor Khoms,” this preserve reflects the rich culinary heritage of Gilan. “Anar Pateh” literally refers to cooked grapes, and over time the name evolved into “Angoor Khoms.” This change reflects the linguistic and cultural developments that have taken place throughout the region’s history.
Because it relies on the natural sweetness of grapes, this preserve is also one of the few traditional treats made with essentially a single main ingredient, which has contributed to its popularity. Below is an overview of its background, ingredients, preparation method, and important tips.
1 kg seedless green grapes
Walnuts, as desired (optional)
1–2 cardamom pods (optional)
Separate the grapes from their stems and select firm, healthy grapes. Wash them thoroughly.
Spread the washed grapes over a clean cotton cloth and allow them to become completely dry.
Important: Even a small amount of water left on the grapes can cause the preserve to spoil or develop mold.
Choose a large, clean glass, enamel, or porcelain container.
Place one layer of grapes followed by one layer of sugar, repeating the process until all the ingredients have been used.
The final layer should be completely covered with sugar so that the grapes are not exposed to air.
Cover the container and place it in the refrigerator for 24 hours.
During this time, the sugar draws out the natural juices from the grapes, creating the initial syrup and releasing the fruit’s natural extract.
After 24 hours, remove the container from the refrigerator.
Cover the top with clean cheesecloth or a fine mesh cloth and secure it tightly with a rubber band. This allows air to circulate while keeping insects and dust away.
Place the container somewhere that receives direct sunlight and warmth, such as a balcony, courtyard, or another sunny outdoor area.
Twice a day, gently stir the preserve with a completely clean and dry wooden spoon. This helps dissolve any settled sugar and allows the syrup to gradually thicken.
Depending on the strength of the sunlight and the ambient temperature, the preserve will generally become clear and thick within 3–5 days, with small bubbles appearing on the surface.
On the final day, add citric acid dissolved in a spoonful of cooled boiled water, or use lemon juice instead. Cardamom or rose water can also be added according to taste.
Transfer the finished preserve into sterilized, completely dry glass jars and store them in the refrigerator.
Choose the right cookware: If you decide to cook the preserve, use a stainless-steel or enamel pot to help maintain its natural flavor.
Keep the heat low: High heat can caramelize the preserve and alter its flavor.
Stir regularly: Stir gently and regularly to prevent the mixture from sticking to the bottom and to maintain an even consistency.
Try a small batch first: If you are making this preserve for the first time, test the method with a small quantity of grapes before preparing a larger batch.
