Grape and rosemary jam

Recipe from: April 2010
grape and rosemary jam

Ingredients 5
Servings 0
Minutes 1 hour
  • 500 g seedless red grapes
  • 1 cup sugar
  • 1/2 cup water
  • 3 sprigs of rosmary
  • Juice and zest of 1/2 a lemon


1 hour
Place grapes, sugar, water and rosmary into a heavy based pot and heat gently until all the sugar dissolves.
Bring to the boil and simmer for 35- 40 minutes until reduced and thicker in consistency. Stir and squash the grapes all the while.
To check if it is ready, place a teaspoon full onto a plate and run your finger through it. The syrup should stay apart.
Stir in the juice and lemon zest and pour into a sterilized jar. Seal. Eat after 2 days(allows it to set and to develop the flavour).

Last up to 4 weeks in the fridge.

Makes 300 ml.

Read Carey's blog for more of here yummy treats. 

Read more on: fruit


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