Tuesday, 28 September 2010

Black Grape Jam

Now the jelly is on the go my mind has turned to thoughts of jam and I have found the following recipe.  Me thinks the jam pan will be on the go after the jelly is made.  

1kg/2lb seedless black grapes - if not seedless cut the grapes in half and remove the seeds.
750g/3 cups warmed sugar
2 tablespoons lemon juice
50g/ 13/4 oz jam pectin or a sachet of dried pectin

  1. Remove the stems from the grapes and place in a large pan with 80ml / 1/3 cup of water.  Bring to the boil, then reduce the heat and simmer covered for 5 minutes
  2. Add the sugar and lemon juice and stir over  a low heat until all the sugar has dissolved.
  3. Return to the boil and boil the jam rapidly for 10 minutes stirring often,  Remove any scum during cooking with a skimmer or slotted spoon (I always put a knob of butter in to stop the scum spoiling the preserve).  Add the jam setting mixture and boil for a further 5 minutes or so.  Remove any scum from the surface with a skimmer or slotted spoon
  4. Transfer to a heatproof jug and pour immediately into clean warm jarsm, roughly dividing the whole grapes between the jars and seal.  Leave the jam to cool and if possible turn the jars on their ends every 15 to 20 minutes in order to ensure tha the grapes are evenlyh distributed throughout the jam. Label and date.  Store in a cook dark place for 6 to 12 months.  Refrigerate after opening and use up within 6 weeks.

 Serve with a fruit bread or fruit scones.

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