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Red Muscat grape jam
This jam, made with Muscat grapes that have a slightly more lively acid profile than most table grapes, is a great foil for well aged goat cheeses. This recipe makes about 12 half pint jars of jam.
Red muscat grape jam
Ingredients
- 3.75kg red muscat grapes, washed and stem removed
- 1.5kg organic sugar
- 2 lemons
Preparation
| 1. | Remove the zest from the lemons, then juice them. Crush the grapes lightly using a potato masher or a morter to get the juice flowing a little. Stir together the grapes, sugar, zest and juice. Leave at least 8 hours or overnight in the fridge covered with plastic. |
| 2. | Put the mixture into a large, non reactive pot and bring to a boil, stirring well. Remove from heat. |
| 3. | Puree the mixture finely while still hot. Pass through a medium sieve. Return to a bowl, cover with plastic an chill at least 8 hours or overnight. |
| 4. | Put a dinner plate in the freezer. Bring the mixture to a boil in a large non reactive pan. Skim well to remove any foam. Boil about 10 minutes stirring all the time, then check the set by putting a spoonful of the jam on to the cold plate. Continue to boil as necessary, stirring all the time until the desired thickness is reached. |
| 5. | Put the jam into sterilized jars and seal according to your favorite method (I like to use inversion...see "Mes Confiture" by Christine Ferber. |
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