Black Grape Rhubarb Jam Recipes

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.

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.

RHUBARB JAM

Steps:

• Cut rhubarb on bias so it doesn't become stringy.
• Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
• Stir and boil 10 minutes then remove from heat.
• Stir in Jello until dissolved.
• Pour into jars and seal with lids or place open jars into the freezer.