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  • Brittany Aldridge

Grape, Rum & Raisin Jam

Updated: May 29, 2020

Rum & Raisin, oh Rum and Raisin... One of the best pairings in the world (in my humble opinion lol). To celebrate this, here's my Grape, Rum & Raisin Jam recipe. This jam is a traditional one, and it requires slow and long boiling of the fruit along with pectin-enriched sugar for setting. But trust me, its so worth it! Please enjoy!


  • 500 grams high pectin sugar (jam sugar)

  • Juice and zest of one lemon

  • Juice and zest of one orange

  • 100 mLs of water

  • 100 mLs of dark rum

  • 100 grams of raisins or sultanas

  • 750 grams (or 2-3 large bunches) of red seedless grapes

  • 1 teaspoon of salt


  • In a small bowl add raisins and rum and leave to soak for 6 hours or overnight.

  • Thoroughly wash and remove any stems or dirt from the grapes, then juice and zest the orange and lemon.

  • In a large pot over medium to high heat, add the fruit, fruit juices, water, rum and raisins, and salt and bring to the boil. Cook, stirring occasionally, for around 20 minutes.

  • After 30 minutes, mash any remaining whole grapes or fruit pieces, then add the jam setting sugar.

  • After another 10 minutes, with a cold spoon, dip it into the jam, waiting a couple of seconds for it to cool slightly, and then with your finger swipe through the jam. If the jam falls back over the track you made it is not done, but if the space remains it is done.

  • Once the jam is done, turn of the heat and carefully (it will be very hot) pour the conserve into sterilized glass jars. Cap the jars and cool at room temperature before storing it in the fridge.

Notes: Its a good idea to label you jams and conserves simply with the name of what it is and the date you made it. This jam will last for several months in the fridge. Please Enjoy!

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