Moroccan · Condiment
Moroccan Grape Jam (Confiture de Raisin)
Autumn grapes cooked down with sugar and lemon make a dark, glossy jam popular across Morocco, sometimes deepened with a little cinnamon or a handful of walnuts stirred in at the end. Sweet and full of the fruit's musky flavour, it is a favourite on bread and with fresh cheese, and a fine use for a glut of grapes.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 20
- Level
- Medium
Ingredients
- 1 kg grapes (seedless, or deseeded)
- 600 g sugar
- Juice of 1 lemon
- 1 cinnamon stick
- 1 small apple, grated (for pectin)
- 40 g walnuts, chopped (optional)
Method
- 1
Prepare the grapes
Halve the grapes and remove any seeds. For a smoother jam, cook then sieve; for a rustic one, leave the skins in.
- 2
Macerate
Toss the grapes with the sugar and lemon juice and leave for an hour to release their juice.
- 3
Cook
Simmer with the cinnamon stick and grated apple, stirring, for 35–40 minutes until thick and glossy.
- 4
Test and finish
Check for a set on a cold plate, stir in the walnuts if using, and remove the cinnamon stick.
- 5
Jar
Ladle the hot jam into sterilised jars and seal.
Chef's tips
- Grated apple adds pectin, helping grapes — which are fairly low in it — to set.
- Deseed the grapes, or sieve the cooked pulp, so the jam is smooth and pleasant to eat.
- Stir in walnuts only at the end so they keep some crunch.
Frequently asked questions
Do I need to peel the grapes?
No. Leaving the skins on gives a fuller flavour and colour, though it makes a more rustic jam. For a smooth preserve, cook the grapes then pass them through a sieve.
Which grapes are best?
Dark, flavourful grapes give the richest colour and taste. Seedless varieties are easiest; otherwise deseed them or sieve the pulp after cooking.