Whole Grape Preserve
This “whole fruit” conserve-style jam is an excellent addition to a cheese platter, ideal as a starter or dessert course, or to serve with cheese and wine.
- Makes 1 litre
- Recipe Category: Preserves & Pickles
- Products in this recipe:
You Will Need:
Ina’s Tip
How to test for setting point: Place 2 saucers in the freezer before you start making the jam, spoon a teaspoon of cooked jam on a cold saucer and let it cool before pushing it with your finger. If it leaves a trail on the plate and it wrinkles slightly, it is ready.
Method:
Place 2 small saucers in the freezer.
In a medium-size, heavy-based stainless steel saucepan, layer the grapes sugar, Seasoned Sea Salt, and lemon juice.
Leave to steep 2 - 3 hours or overnight. The sugar will start to dissolve slowly and firm up the grapes.
Bring to a slow boil over low heat, stirring now and then.
When all the sugar has dissolved, turn the heat up to a medium rolling boil.
Cook open for about 30 minutes.
Remove the pot from the heat while you test for setting. (See tip above.)
If the jam is still too runny, continue to cook for another 3 - 5 minutes and test again.
When the jam is ready, transfer to sterilised jars, seal tightly, and turn the jars upside down for a few minutes to sterilise the lids.
Store in the pantry or grocery cupboard.
Refrigerate after opening.
Whole Grape Preserve
This “whole fruit” conserve-style jam is an excellent addition to a cheese platter, ideal as a starter or dessert course, or to serve with cheese and wine.
- Makes 1 litre
- Recipe Category: Preserves and pickles
- Products in this recipe:
You Will Need:
Method:
Place 2 small saucers in the freezer.
In a medium-size, heavy-based stainless steel saucepan, layer the grapes sugar, Seasoned Sea Salt, and lemon juice.
Leave to steep 2 - 3 hours or overnight. The sugar will start to dissolve slowly and firm up the grapes.
Bring to a slow boil over low heat, stirring now and then.
When all the sugar has dissolved, turn the heat up to a medium rolling boil.
Cook open for about 30 minutes.
Remove the pot from the heat while you test for setting. (See tip above.)
If the jam is still too runny, continue to cook for another 3 - 5 minutes and test again.
When the jam is ready, transfer to sterilised jars, seal tightly, and turn the jars upside down for a few minutes to sterilise the lids.
Store in the pantry or grocery cupboard.
Refrigerate after opening.