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  • 1kg red grapes
    preferable with seeds (stripped from the stalks)
  • 450g jam sugar
    (with added pectin)
  • juice 1 lemon

Nutrition: per serving

  • kcal57
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.

  • step 2

    Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don’t have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

Recipe from Good Food magazine, October 2008

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Comments, questions and tips (40)

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Overall rating

A star rating of 4.6 out of 5.25 ratings

cookie21256

question

I have followed the recipe for double the amount of grapes, used bottled lemon juice instead of fresh lemon. Cooked using a sugar thermometer to 105 degrees but it didn’t set in the jars, I re-boiled and added a bottle of pectin, it still hasn’t set, what else can I do ?

goodfoodteam avatar
goodfoodteam

Hello, sorry to hear that the jelly hasn't set. When you doubled the grape quantity did you also double the sugar? Too little sugar can be a reason for jam not setting. Did you do the plate test as well as using a thermometer to check the set? How long did you wait for the jelly to set in the jars?…

nicolapointer13109

question

How soon after boiling the jam can you put it in the jars.

goodfoodteam avatar
goodfoodteam

Hello once the jam has reached setting point the hot jam can be poured straight away into hot sterilised jarsi. It's important the jars are hot as they are less likely to crack when the hot jam is added. Thanks for your question - Good Food Team

Josephineh7

question

Can I use green grapes? We have lots in the garden and I am fed up with the squirrels eating them all !

goodfoodteam avatar
goodfoodteam

Hello, yes you can use green grapes instead. Thanks for your question - Good Food Team

christinwilks23056

question

How long do I need to boil the mix? How many times do i need to test the 'jam' (don't have a jam thermometer)? Are the proprotions 600ml of juice to 450 gms preserving sugar so 1200 ml will need 900gms preserving sugar? What size jars are needed for the 600ml/450 qualtity? I have measured out…

goodfoodteam avatar
goodfoodteam

Hello, Yes proportions are 600ml juice to 450g sugar so yes 1200ml juice will need 900g sugar. To test - boil for 8 mins, turn off the heat and test a spoonful of the jam on the frozen saucer. If not set, continue to boil and repeat the test at 5 min intervals until it wrinkles as described in the…

heathen666

question

Any way to get an actual measure of what a serving is? Wife is diabetic, so I need a more precise measure beyond "a serving". Or per 100 will work too. Thanx.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. A serving is a heaped tbsp (or 20g if weighing). We hope this helps, BBC Good Food Team.

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