How to make it

  • Combine the sugar and water in a large pan over medium heat. As soon as the sugar has dissolved add the grapes Stir to combine then cook for about 45 to 50 minutes.
  • Test for the setting point by spooning a little of the jam onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it's reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.
  • Add the lemon juice, pine nuts and vanilla extract and stir to combine. Cook for 2 minutes more then take off the heat. Allow the mixture to cool a little then pour into cleaned, sterilized jars that have been warmed in an oven set to 120°C for 10 minutes. Top with a circle of wax paper, seal securely then allow to cool before storing.

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    " It was excellent "
    singing ate it and said...
    This is absolutely wonderful. I have made it several times, and it hardly lasted any time, because we ate it all! I have even made black grape preserves by using this recipe, but I cut the grapes in half, because they are so much larger than the green ones. It was delicious.
    Was this review helpful? Yes Flag
    " It was excellent "
    aussie_meat_pie ate it and said...
    I like the sound of this, thank you.
    Was this review helpful? Yes Flag

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