Serve this unique jam made of whole grapes with slices of toasted brioche and mascarpone, on sourdough bread with ricotta or use as a topping on a tart or cake. Don’t be tempted to use large green grapes. The skins are tough and unpleasant to eat in the finished jam.
INGREDIENTS
1.7 kilograms small, seedless green grapes – to yield about 1½ kilograms of picked grapes
500 grams granulated sugar
¼ cup water
juice 1 large lemon
1 vanilla bean
½ cup slivered almonds, toasted
METHOD
Pick the grapes off the stems, wash thoroughly in cold water then drain.
Put the grapes, sugar, water and lemon juice in a large saucepan. Split the vanilla bean lengthways and scrape out the seeds with the tip of a knife. Add the seeds and vanilla bean to the grapes.
Slowly bring to the boil, stirring to dissolve the sugar and allowing the grapes to start releasing their juice. When the sugar is dissolved, bring to the boil and boil for 30-40 minutes. To test for setting, put a teaspoonful of jam on a chilled plate. Run your finger through it and if it leaves a clean line, it’s at setting point. If the jam runs back together, boil for another 5 minutes then try the setting test again.
Stir in the almonds. Using a slotted spoon, divide the grapes between hot sterilized jars and pour on the syrup, filling the jars so the syrup starts to overflow. Tuck in a piece of the vanilla bean and seal tightly. Wipe the jars with a damp cloth and turn upside down to cool. Makes about 4 cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.