Ingredients
- 2 cups fresh or frozen blackcurrants or blueberries
- 2 cups seedless red grapes, rinsed and dried
- 1/3 cup sugar
- 1 tablespoon finely chopped peeled fresh ginger
- 1 teaspoon finely chopped fresh rosemary
- 2 tablespoons red-wine vinegar
- Coarse salt and ground pepper
GRAPE AND BLACKCURRANT JAM
Method
- In a large heavy based pot, combine berries, grapes, sugar, ginger, rosemary, and vinegar
- Bring to a boil; reduce heat, and simmer gently until grapes begin to break down, 15 to 20 minutes
- Season with 1/4 teaspoon salt and 1/4 teaspoon pepper
- Let cool completely before using or preserving in sterilised jars
Comments
Thanks to Stan Randle of Harwarden Organics for supporting this demonstration.
To download a printable version of this recipe click here
