Black Grape Rhubarb Jam Recipes

OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)

Steps:

• Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
• Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
• Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
• Allow the jars to rest for 24 to 48 hours to completely gel.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

BLACK GRAPE & RHUBARB JAM

Steps:

• Process grapes in batches in a food processor until pureed. Transfer to a large saucepan. Place rhubarb in food processor; process until finely chopped., Add rhubarb, apple, ginger and lemon juice to grapes; cook and stir over medium heat 5 minutes. In a small bowl, whisk sugar, tapioca, cinnamon and allspice; stir into grape mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until mixture is thickened, stirring occasionally. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RHUBARB RASPBERRY JAM

Steps:

• Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

GRAPE JELLY

Steps:

• 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.
• 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.

RHUBARB-RASPBERRY JAM

Steps:

• Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
• Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.

EASY GRAPE JAM - JUST 3 INGREDIENTS AND NO PECTIN!

Steps:

• Place grapes, sugar and lemon juice into a preserving pan or similar.
• Using a gentle heat dissolve the sugar slowly, stirring frequently.
• As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes' juices.
• Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.
• Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).
• Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.
• The jam should form a crinkle when you push your finger through it.
• If not then boil for another 2 minutes and re-test until set is achieved.
• Pot up in hot jars and place lids on immediately.
• Store in a cool dry place and once opened keep in fridge.