GRAPE AND BLACKCURRANT JAM
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
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.
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
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.
Alison Lambert
