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How to Make White Grape Jam with Fresh Figs - A Step-by-Step Guide

White Grape Jam with Fresh Figs is a delightful and unique jam recipe that combines the sweetness of white grapes with the earthy flavor of fresh figs. This recipe is perfect for anyone looking to try something new and different in their jam making endeavors. The combination of these two fruits creates a jam with a beautifully balanced flavor profile that is sure to please even the most discerning palates.

One of the best things about this recipe is that it is simple and easy to make....

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Ingredients

  • 1 ¾ pounds chopped seedless green grapes
  • 8 ounces fresh figs, sliced into 3/4 inch slices
  • 3 cups sugar
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 1 day
  • Total Time: 1 day 25 mins
  • Servings: 40
  • Yield: 5 cups

  • Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs.
  • Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Ladle grape jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

    • Nutrition

    76 cal.

    • Total Fat: 0g
    • Sodium: 1mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 0g
    • Total Sugars: 19g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 50mg

    Categories

    Canning recipes
    Cooking recipes
    Dessert recipes
    Fruit recipes