- Makes3 small jars (about 900g)
- CourseAccompaniment
- Prepare25 mins
- Cook1 hr 10 mins
- Total time1 hr 35 mins
- Pluscooling
Ingredients
- 500g pack Green Seedless Grapes, stems removed
- 500g eating apples (we used Jazz apples), peeled and cored
- 1 unwaxed lemon, zest and juice
- 400g granulated sugar
- 1 pinch cinnamon
- ½ vanilla pod, split open, seeds scraped
Method
Sterilise 3 x 300g jars (or similar). Put the grapes in a bowl. Cut the apples into ½ cm cubes (or pulse in a food processor until finely chopped) and add to the bowl with ½ of the lemon juice; stir well.
In a large pan, mix 450ml water, the sugar and remaining lemon juice. Set over a high heat and bring to the boil; stir to dissolve the sugar, then simmer for 5 minutes. Add the fruit and juices, plus the lemon zest, cinnamon, vanilla pod and seeds; bring to the boil, then reduce the heat and simmer gently for about 1 hour, stirring occasionally. Towards the end, mash the fruit with a potato masher until it is a uniform colour and has a jammy consistency. Test for setting (see tip below). Discard the vanilla pods, pour into the jars and seal. It will keep for 4 months. Once opened, keep in the fridge for up to 4 weeks.
Cook’s tip
To check jam has set, before cooking, put a small plate in the freezer to chill. When the jam has reached setting point, it will set quickly on the chilled plate and the surface should wrinkle when pushed. If not, keep cooking the jam in 5-minute increments until it does.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 98kJ/ 23kcals |
|---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 5.5g |
Sugars | 5.4g |
Fibre | 0g |
Protein | 0g |
Salt | 0g |