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Ginger Grape Jam
2 pounds grapes
3 tablespoons minced fresh gingerroot
1/3 cup water
3 cups granulated sugar
2 tablespoons fresh lemon juice
Halve and seed the grapes, then chop. There will be about 6 cups. In a Dutch oven or large saucepan, combine the grapes, gingerroot and water. Bring to a boil over medium heat; simmer, covered, for 10 minutes or until tender. Add sugar and lemon juice; stir until sugar is dissolved. Increase heat to high; boil, uncovered, stirring often, for 8 to 12 minutes or until mixture reaches jam stage. Remove from heat and skim foam from surface. Ladle into sterilized jars and seal using 2-piece lids.
To test for jam stage: Place 2 small saucers in freezer before you start. Place a teaspoon of hot jam mixture on plate and return to freezer for 2 minutes until cool. (Remove pan from heat to prevent overcooking.) If jam is thick enough, ladle into jars; if too thin, boil longer and repeat jam test.
This recipe yields about 3 1/2 cups.
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