Spiced Grape Jam Recipes

Steps:

• Prepare jelly jars and seals by sterilizing them in boiling water.
• Remove grapes from stems; rinse and drain.
• Place grapes in a large heavy-bottomed pan and mash to break skins.
• Add remaining ingredients and bring to a full rolling boil.
• Reduce heat to medium-low and let boil gently for about 20 minutes, stirring occasionally.
• Strain through a food mill or sieve.
• Put strained mixture back into the pan and bring back up to a simmer.
• Pack into sterilized jelly jars.
• Seal jars as directed by the manufacturer.

Steps:

• Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
• Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
• Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
• Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
• Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.

Steps:

• Remove the skins from the pulp and set them aside.
• Place grape pulp in stainless jelly pot with water.
• Bring to boil and simmer 5 minutes.
• Strain to remove the seeds.
• Chop the skins and add to the cooked pulp.
• Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
• Add sugar and butter.
• Heat on medium heat until sugar is melted, then adjust to high heat.
• Heat and stir to full rolling boil that will not stop.
• Add 1 pouch Certo and return to full rolling boil at high heat.
• Boil exactly one minute stirring constantly.
• Fill jars to 1/8 inch from the top.
• Seal with lids.
• Invert jars for 5 minutes.

Steps:

• Add water if its too rich; sugar to taste.
• Heat and strain.

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, about 10 minutes or until hulls are softened.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls.
• Place grape puree into a large pot and stir in the spices. Bring to a boil.
• Stir in sugar and return to a boil.
• Simmer, stirring frequently, until the jellying point is reached, 2-3 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently after the first hour.
• Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

Steps:

• Wash and stem grapes.
• Place in a large stainless or enamel pot.
• With a potato masher or wooden spoon mash grapes.
• Bring to a gentle boil and reduce heat to an "active" simmer.
• Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
• Run the grapes through a food mill to remove seeds.
• Return pulp to the saucepan.
• Bring to a boil and stir in honey.
• Stir often to prevent scorching.
• After about 10 minutes you should not be able to stir down the boil.
• Test for gel point.
• Jelly/puree will begin to darken and thicken up.
• This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
• Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
• Process in a boiling water bath for 10 minutes.