Blueberry and Grape Jam

1oz Butter

800g Grapes (any colour)

2 Desert Apples

Juice of 1 Lemon

1.5kg / 3lb Sugar

2lb / 800g Blueberries

This will make 3 jars with a capacity of 500g / 1lb

Wash grapes and add to pan with juice of lemon and roughly chopped apples (no need to peel.) Add enough water to cover and simmer for 2-3 hrs and then strain overnight. You should have roughly 1 pint of juice.

In a large pan heat sugar, grape juice and blueberries to a rolling boil. Stir occasionally till the boil is achieved and measure set point with a thermometer. This is a wet jam so ensure enough liquid boils off before bottling. Whilst this is happening sterilise the jars in a moderate oven. Pour the jam into the hot, sterilised jars; add wax caps if you want, and let it cool. Label with date and use within 6 months.

Tip:

Don’t trust the thermometer reading (I always go 1 -2 degrees higher) - check the jam set on a cold plate placed in the freezer. Allow to cool and push your finger across the surface. If it is ready it will wrinkle and appear congealed. However at the end of the day it will be always be a softer set jam.