I’ve never made jam before but I’ve eaten plenty of it and somehow this has deluded me into thinking that I can actually give this a go. The recipe from Sean Moran’s Let It Simmer (he of Sean’s Panorama restaurant in Bondi). White seedless grapes are a great buy now and he specifies using thick skinned, early season grapes that have just ripened as they have more pectin to help them set. However he does warn that a batch is usually quite runny, making more of an appearance as an ice cream sauce than a jam. Grapes don’t have much pectin in them so you can either add some in or leave it liquidey (and believe, me, it is rather liquidey).
As it is quite runny you can do a few things with this: 1) Make a grape gelato out of it by adding water or 2) Make a spiced grape ice cream by folding it through vanilla ice cream (as he suggests in the recipe)
Spiced Grape Jam by Sean Moran from Let it simmer
Makes 1 litre
- 1.2 kg seedless green grapes
- 100ml water
- 1 tablespoon mixed spice
- finely grated zest and juice of 1 lemon
- 1.2 kg castor sugar
1. Pick grapes off stalks and wash well. Put grapes into a preserving pan with water, mixed spice and lemon zest and juice. Simmer slowly, stirring frequently, for about 10 minutes (the grapes will release quite a bit of juice)
2. Add sugar, stirring constantly until dissolved then boil rapidly until setting point (Or thick honey like consistency is reached-wrinkle test after about 10 minutes.
3. Rest the pan for about 20 minutes for even fruit distribution, then stir preserve before storing in warm, sterilised jars (put jars and lids upright in hot oven for 5 minutes on a baking tray. You can pour the jam in and the baking tray will catch will catch any drops).
From Let it Simmer by Sean Moran
9 Comments | Add your own
I’ve always wanted to make my own jam but I’ve yet to brave it…it seems simple enough and yet it doesn’t…what was it like? will you be making other jams after this?
This jam sounds delicious, I wonder why more people don’t make grape jam??
Hi Alexandra-It actually turned out quite nice but it was a bit runnier than normal jams. I’m not sure if I will be making many more, although I suppose summer is the best time with all of the gorgeous fruit. Its just that I have so many jars of jam in my fridge already (I think about 10 at last count not to mention what’s in my cupboard!). I’m almost too scared to make more in case they take over my fridge
Hi Popeye-Good question! I have no idea why. The reason why I made this was because I had never heard of it
Perhaps as it doesn’t set very hard as the grapes are low in pectin.
Hi there
As a recent visitor to your site I just have to post to let you know how much i am enjoying your blog. I feel like I have discovered a treasure trove of goodness! i’ve also directed a few of my friends to your site! The grape jam recipe sounds really interesting - i’d imagine it would be delicious swirled through good vanilla icecream and doesn’t look too difficult to make. thanks for sharing your adventures with us!
Hi Sally-Thankyou and welcome!
And thanks for referring your friends too, the more the merrier of food loving folk most definitely!
It would be great with that I think, its a little unusual but when cooked, it resembles a gooseberry jam or a berry jam. Delicious!
But isnt grape jelly meant to be bright purple? :p j/k
Hi Kathy-haha I think we must have different grapes here in Australia
Hi Lorraine,
I’ve decided to ‘bury’ this comment deep-ish in your blog for some added privacy (?!?)
I just wanted to say thank you for visiting my blog but especially leaving comments. It means a lot, especially from someone like you with ‘THE’ foodie blog of the century. I just love what you do on this website - and what makes it more attractive is your generous spirit in what you share.. and yes.. dropping in on people who visit you too.. like me!
You and your hubby are a couple after my own heart (with all the eating out trips you do.. visiting markets.. just allround wonderful food experiences)… Dare I say your 120 pairs of shoes have me fascinated too. You wouldn’t happen to be a size 9 would you? I was going to say if you ever wanted to offload any of the pairs you have.. and we were the same size.. I’d seriously consider helping you out!
Oh..and I know it’s not uncommon for your readers to want you to send them the delicious things you make.. so count me on on that list too!
Anyway.. I hope none of this comes across as me blowing smoke up your you know what.. I’m sincere - I mean it, I think “Not Quite Nigella” is a blissful blog.. it feels blissful to visit
Have a great rest-of-the-week,
Cheers,
Maria
Hi Maria-Wow, your comment has really made my day!
I really like your blog too. I like that its not just food but other things as well. I have the tendency to get tunnel vision and forget there are so many other interesting things!
Unfortunately I am a size 6/36 in shoes so it might be a tad uncomfortable to swap shoes
I honestly wish there was a good way for me to send my food to people. Its just my husband and I and we just can’t eat all of it and I just love making sweets and desserts which isn’t great for my healthy husband
Thanks again for your absolutely lovely comment. You can’t believe how happy that made me!
Cheers,
Lorraine
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