Grape jam

Recipe from: 1/16/1997 12:00:00 AM

Ingredients 4
Servings 0


  • 2
    grapes, halved and seeds removed
  • 250
  • 2
  • lemon juice


Boil the grapes in the water until just tender (the back of a match should easily pierce the skin of the fruit). Arrange the grapes and sugar in layers in a saucepan and leave overnight. Add 15 ml (1 T) lemon juice for every 1 kg fruit. Heat, stir well and remove from heat. Leave until all the sugar has dissolved. Return the saucepan to the heat and boil slowly for about 45 minutes until the jam is ready. Scoop off the scum that forms on top of the mixture and stir occasionally. To test if the jam is ready, spoon a little of the jam on a saucer. If the jam feels smooth when sliding a spoon over it, the jam is ready. Spoon into clean, sterilised jars and store in a cool place. Enough for 3-4 jars.

Read more on: fruit

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