Black Grape & Rhubarb Jam – a delicious recipe with black grapes, fresh rhubarb, apple, ginger, lemon juice, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Process grapes in batches in a food processor until pureed. Transfer to a large saucepan. Place rhubarb in food processor; process until finely chopped.
2
Add rhubarb, apple, ginger and lemon juice to grapes; cook and stir over medium heat 5 minutes. In a small bowl, whisk sugar, tapioca, cinnamon and allspice; stir into grape mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
3
Carefully ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
223
kcal
Calories
59
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups seedless black grapes, 1-1/3 cups chopped fresh rhubarb, 3/4 cup shredded peeled apple, 2 tablespoons finely chopped crystallized ginger, and more.
Yes, Black Grape & Rhubarb Jam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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