Pink Grape & Apple Jam

spiced with cardamom and ground cinnamon

Pink grape and Apple jam
  • Preparation: 30 Minutes
  • Cooking: 40 Minutes
  • Difficulty: Medium
  • Servings:
  • Cost: Cheap


  • 1 kg pink grape
  • 1,5 kg apple (gala)
  • 500 g light brown muscovado sugar
  • 4 cardamom
  • 1 lemon
  • 1 teaspoon ground cinnamon


  1. pink grape and apple jam

    – take the grapes and press them inside a tall sauce pan;

    – bring to a boil and cook for 15 minutes;

    –  sift the pulp with a rotary food mill, in order to eliminate the seeds and the peel. Weigh the resulting juice (the weight should be between 800 and 700 grams);

    – chop the apples (do not peel the apples) and weigh them too;

    – add the apples to the grape juice together with the lemon juice and its peel;

    – add the sugar (the proportion must be 500g of sugar per 2kg of total fruit obtained);

    – bring to boil and add the seeds of the cardamoms and the ground cinnamon;

    – cook for about 20 minutes, then remove the peel of the lemon and blend everything with a blender;

    – after a few minutes the jam should start to thicken, stir often to check the right thickness of the jam;

    – take a teaspoon from the pan and put it on a small plate to confirm that the jam is ready;

    – remove from the fire and pour the jam in sterilised jars, close the lids and put the jars upside down;

    – don’t touch the jars until they will be completely cold;

    – to verify if the jars sealed well, press on the lid: it should not click.


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