( Please see the sections on "Hints" and Conversion Tables
|1 kg (2lb) seedless green or red grapes
||2 Lemons, thinly sliced
|750 g (1½ lb) granulated sugar
||100g (3½ 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 - 1½ 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.
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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