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Black grape chilli jam

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  • Black grape chilli jam

    Going to try this to use up my glut of small black grapes!

    BLACK GRAPE CHILLI JAM

    Makes approx 6 250g (1/4 pint) jars
    2Kg (4.4 lbs) black grapes, whole with stems removed
    350ml (1 1/2 cups) white wine vinegar
    juice of 1 lemon (50ml / 1/4 cup)
    1 clove of garlic, peeled and roughly chopped
    300g (0.6 lbs) (approx 5) sweet red peppers, de-seeded and roughly chopped
    100g (0.2 lbs) (approx 5) cayenne chilli peppers, de-seeded and roughly chopped
    1 tsp salt
    1Kg ( 2.2 lbs) sugar
    1/4-1/2 tsp of dried chilli flakes
    Place the grapes in a pan and heat gently till the juice begins to flow. Once there is plenty of juice surrounding the fruit simmer for 20 minutes, stirring from time to time to make sure it doesn’t catch on the bottom of the pan and squashing the fruit with the back of the spoon. Pour the grapes into a jelly bag suspended over a bowl and collect the juice that drips through, leaving it to drip overnight. The next day measure the juice collected. (You can also put the pulp that remains in the jelly bag through a food mill and use the de-seeded grape flesh you collect to add to another preserve.) I collected 700ml (3 cups) of juice but if your amount is different to this adjust the other ingredients accordingly.
    Prepare the water bath, jars and seals ready for canning. For more info about how to hot water process, refer to the guide here. Put the peppers, chillis and garlic clove in a food processor with half of the vinegar and blitz it thoroughly to a smooth sauce consistency. Pour into a preserving pan along with the grape juice, lemon juice, salt, remaining vinegar and chilli flakes. (Another way to adjust the heat would be to include some of the fresh seeds from the chilli peppers instead of using dried flakes.) Bring to a simmer and cook through for 10 minutes then remove from the heat to cool slightly.
    Add the sugar and stir over a gentle heat until the sugar is completely dissolved, then up the heat and bring to a rolling boil until it reaches setting point and a small dollop on a cold plate quickly forms a skin when you push your finger over the surface (it took me about 20 minutes). Turn off the heat and leave for 10 minutes, then stir to distribute the chilli peppers evenly through the jam. Pour into hot sterilised jars, seal and process for 10 minutes. Remove from the water bath and leave till completely cold before testing the seals and labelling.
    As this is a jam with good acidity and sugar levels, it should keep well without processing so long as you follow the usual guidelines regarding care taken sterilising jars. If you do can it you are making doubly certain that your jam will be preserved safely for a year or even longer.

    Looks really nice but images don't seem to want to print.

    Watch this space for results!
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper



  • #2
    Sounds delicious. I make a black grape and chilli jelly that goes down well at Xmas. Though this has been the first year for a long time that my grape vine didn't produce any grapes! Not sure why - not a single one I usually have tons of them!
    Last edited by Scarlet; 24-10-2015, 09:22 AM.

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    • #3
      That sounds a bit special
      Le Sarramea https://jgsgardening.blogspot.com/

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