Jam Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Grape Jam

1 kg (2lb) seedless green or red grapes 2 Lemons, thinly sliced
750 g (1 lb) granulated sugar 100g (3 oz) pecan nuts, lightly toasted
75ml (3fl oz) brandy  

  Put the grapes, lemon slices and sugar in the preserving pan. Mix well, cover and leave to stand  for a few hours, until the juices start to run. ;  Bring to the boil, then cook over a moderate heat for 1 - 1 hours, stirring frequently to prevent it from sticking to the bottom of the pan.   There is no need to test this jam for the setting point; it is ready when it is thick enough for a wooden spoon drawn through the center of the mixture to leave a clear channel. Remove the pan from the heat and leave the jam to settle for a few minutes ( this stops the fruit from sinking to the bottom of the jar ). Stir in the pecan nuts and brandy. Ladle the jam into the hot sterilized jars, then seal.

    Variations : 

  • Other fruits, such as figs, fresh dates, plums, peaches, apricots, can be prepared in the same way.

  • Toasted walnuts or whole almonds can be used instead of pecan nuts.

  • Use three oranges instead of the lemon and add rum or an orange flavored liqueur in place of the brandy.

  • For extra flavor add 2-3 teaspoons of orange flower water

 

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