Spiced Grape Jam Recipes

WINTER SPICE JELLY

Steps:

• Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
• Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
• Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
• Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
• Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.

SPICED GRAPE JAM

Steps:

• Prepare jelly jars and seals by sterilizing them in boiling water.
• Remove grapes from stems; rinse and drain.
• Place grapes in a large heavy-bottomed pan and mash to break skins.
• Add remaining ingredients and bring to a full rolling boil.
• Reduce heat to medium-low and let boil gently for about 20 minutes, stirring occasionally.
• Strain through a food mill or sieve.
• Put strained mixture back into the pan and bring back up to a simmer.
• Pack into sterilized jelly jars.
• Seal jars as directed by the manufacturer.