Awesome Pam, so glad you like the recipe. Do check out my other numerous jams too:-)

Hi Lisa, I don’t think maple syrup can be replaced with maple syrup for 2 reasons. 1) the sugar gives the jel like structure to the jam and maple syrup is a liquid so won’t set the jam. 2) I think the maple flavour would be overpowering to the grape flavour. I had a quick look at recipes using maple syrup and they seem to use some low sugar fruit pectin and maple syrup which would make sense as you need something to set the jam. I also highly recommend a cheap set of digital scales as I am terrible at conversions. Gave out wrong information twice on my Banana Pudding LOL!

Hi Helen, I think the solution could be to add sugar free pectin as I couldn’t vouch for adding more lemon which may not work. You’d need to follow the package instructions as it’s not something I ever use. Also wondering if you boiled the marmalade until it passed the set test on a chilled plate? If you have a digital thermometer you’re aiming for a temperature of 105 – 105.5C before testing. Reducing the sugar would probably have increased the boiling time.

Hi Julia, that’s so good to hear. So pleased you like the recipe as much as I do:-)

Just making my second batch. It’s amazing.i sold some at an Autumn charity morning. It looks tastes as good as it looks.

Hi! I love the consistency of this marmalade, but I find it way too sweet. When I reduce the sugar, it doesn’t set completely resulting in a runny marmalade. Can I add another lemon or how do I get a firmer consistency with less sugar?

Thank you Christina:-)

Fantastic recipe! Thank you so much!

You would think it would be a problem but this recipe really works. Have a look at all the other comments from happy readers:-) My granny knew what she was doing:-)

A pleasure! Happy jam making. Do let me know how you get on:-)

In reply to Camilla.

Ok awesome! Thanks so much for the quick reply. I’m looking forward to this weekend project. Have a great day!

Hi Marie-France, yes you can use frozen fruit in any jam recipe. I would just leave the frozen rhubarb, sugar etc to soak for maybe an hour or 2 extra.

Good morning! I’m on the hunt for a recipe to use up my frozen rhubarb. Would I be able to use it for this one? It’s looks sooo yummy

Yes Breezy, it’s the same principle. As the jar cools a vacuum is formed which seals the jar. Although the lid does not need to be hot, it soon heats up with the steam from the hot chutney.

In reply to Camilla.

Can you explain what you do in the UK if you don’t do a water bath? Do you put it in a hot jar with a hot lid and screw down the ring and let it seal as it cools? I have done this with marmalade and juices.

If you’re a fan of this recipe then wouldn’t you want to hear about new recipes I create via my newsletter. You could always unsubscribe later down the line. I really don’t send that many e-mails. I provide a free service so I think I should be applauded not booed. I hope you have a better day tomorrow.

Hi Amanda, this isn’t a platform for sharing third party recipes so I’m afraid you’ll have to Google for fig preserves with those ingredients. I hope you understand.

Would you share this recipe? Sound’s Devine!

Thank you Tim, sounds like a fab idea!

Nice dish. If I did it again I would probably not have it with spaghetti and instead just make tapas. I used fresh garlic and onion and added it after the chorizo was cooked.

Hi Picasso, I really couldn’t pass judgement on a sterilisation method that I’ve never use I’m afraid. The one I use is the standard one.

This looks amazing and I’ve had a happy time reading the comments. I have 300g rather tart blueberries so I shall be trying this recipe. Thank you.

I’ve always failed using the crinkle test whatever preserve I make so use a digital thermometer instead. Thanks for advising the setting temperature on one of your responses.

I sterilise my washed jars in the microwave, putting water in the bottom of them and allowing the resultant steam to sterilise them. Then I pop them (water poured out) in the air fryer so that they are warm. Do you think the steam sterilisation method is safe please?

I know Debbie, it’s a little miracle in a jar:-) Thank you for taking the time to leave your feedback:-)

This recipe absolutely works a treat. Hasn’t failed me yet. Yum.

Hi Lana, doubling the recipe may more than double the cooking time. If changing the ingredient quantities it’s best to use a digital/sugar thermometer to guide you as to when to do the plate test (104 – 105.5C).

That’s so wonderful to hear Laurie, thank you so much. Elderflowers no where near forming here in the UK yet.

Hi Lou, you can Google for preserving pans to see what they look like. The pasta pot I use which has 2 small handles either side measures 17.5 cm high and 24 cm wide (you’ll see it it many of my other jam posts photographed or in video. A sauce pan won’t do unless you make my One Punnet Strawberry Jam which makes just one pot of jam. The jam has to hit a vigorous rolling boil and would spill over the sides of a saucepan.

I made this last year for my husband who loves lemon everything and it was a huge hit… I will be making it again now that it’s spring and elderflower is in bloom here in Florida. Thanks for this amazing recipe ❣️

Awesome, we had our tonight, took a bit longer than usual as joint was bigger:-)

Hi Judy, I don’t see why not.

Just popped the Lamb chump joint in the slow cooker on low (6am) made myself a cup of tea and jumped back into bed. Lunch sorted.

Go on then, as it’s you:-)

I just leave it but there’s no harm in stirring if you want to.

Better to make your own as you know exactly what’s in them. I think I’ve seen German version in Lidl.

LOL Adam, and if you’d have added another 200 ml of white wine then you were almost in the territory of my other lush lamb dish: https://www.fabfood4all.co.uk/slow-cooked-pulled-lamb-with-white-wine-root-vegetables/ Always read the comments if sceptical and you’ll see that a recipe works (or doesn’t). Glad you enjoyed you lamb:-)

Frikadellar are regularly sold in Lidl in the U.K. and are very tasty but I’m going to try this recipe

Ah I was worried and sneaky so I threw a heap of garlic and onions in the bottom of the slow cooker with a wee 200ml of chicken stock and seared all sides in a pan covered in salt and pepper. Did it on 6 hours on high and it fell apart and my Queen and Princesses were delighted! Sorry for going off recipe. I’m 100% sure now all would have been fine lol. But thank you for the confident recipe to do it on high for 6 hours! A 2.5kg Irish leg of lamb. Was delish!

Thank you, hat’s so wonderful to hear Kira. You might like to check out my 2 Ingredient Slow Cooker Gammon which is equally easy:-) https://www.fabfood4all.co.uk/2-ingredient-slow-cooker-pulled-gammon/

Hi Gillian, thank you so much for your comment. I’ve made a lot more bread (well mainly sourdough and usually add a little spelt in the mix) which has taught me to add the seeds once the dough goes into the loaf tin. So I’ve updated this recipe and that will solve the seed issue for you.

I couldn’t believe how tasty this was with only 2 ingredients. I’m ashamed to say I doubted the recipe and thought it was too simple to taste any good (and also that it must need liquid), but I wanted to use the slow cooker so I decided I’d give it a go anyway. I’m so glad I did! I’m happy to say I was very very wrong! I’ll never do slow cooker lamb any other way in future. Thanks for the great idea!