Uzum Receli
(Grape Jam) Recipe

Origin: Turkey Period: Traditional

Ingredients:

500g green seedless grapes (choose the smaller, tarter, ones)
1/2 red apple, peeled and finely grated
400g sugar
240ml water
1 tsp vanilla extract
2 tbsp pine nuts, lightly roasted
juice of 1/2 lemon

Uzum Receli
(Grape Jam) Preparation:

Method:

Combine the sugar and water in a large pan over medium heat. As soon as the sugar has dissolved add the grapes and apple. Stir to combine then cook for about 45 to 50 minutes.

Test for the setting point by spooning a little of the jam onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it's reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.

Add the lemon juice, pine nuts and vanilla extract and stir to combine. Cook for 2 minutes more then take off the heat. Allow the mixture to cool a little then pour into cleaned, sterilized jars that have been warmed in an oven set to 120°C for 10 minutes. Top with a circle of wax paper, seal securely then allow to cool before storing.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Grape Jam to your online bookmark site:

Celtnet Recipes - Grape Jam Recipe

More European recipes...

More recipes for sauces and jams...

More Traditional recipes...

More recipes for Fruit...

More recipes for Nuts...

More recipes for Jams and Preserves...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web:

Why not join the Recipes discussion forum:

Celtnet Recipes Discussion Forum
Celtnet Recipes Home

Recipes

Dessert

Breads, Cakes and Pastries

Sauces and Jams

Here are a selction of recipes:

A1 Sauce
Algerian Dried Apricots in Syrup
Algerian Roast Pepper Sauce
Bagna Caôda (Anchovy Dipping Sauce)
Anchovy Sauce
Apple and Parsley Jelly
Apricot Nectar
Apricot Stuffing
Balsamic Reduction
Basic Sugar Syrup
Basic White Sauce
Basil Pesto
Beans and Groundnut Relish
Beer Barbecue Sauce
Beetroot Relish
Beetroot and Apple Chutney
Beetroot, Orange and Pumpkin Sambal
Beninese Peanut Sauce
Berry Compote
Bigarade Sauce
Black Bean Sauce
Blackcurrant Jelly
Blackcurrant and Blackberry Leaf Jelly
Blender Hollandaise
Blue Cheese Dip
Blue Cheese Dressing
Brandy Butter II
Bread Sauce III
Brown Sauce
Buckingham Sauce for Lamb
Cajun Hot Sauce
Caribbean Coconut Jam
Cashew Nut Sauce
Chakalaka
Cherry Butter
Cherry and Onion Stuffing
Chestnut Stuffing
Goût de piments et de carotte (Chilli and Carrot Relish)
Chilli and Tamarillo Dip
Chocolate Egg Custard Sauce
Christmas Cranberry Conserve
Cinnamon Syrup
Coating Consistency White Sauce
Cobnut Pesto
Cocoa Nib Cream
Compote of Greengages
Confit d'Algue (Confit of Seaweed)
Kvasheni Ohirky (Cossack Dill Pickles)
Gelée du Pomme au Calvados (Crab Apple and Calvados Jelly)
Crabapple Jelly
Cranberry and Orange Marmalade
Dark Chocolate Sauce
Dried Piri-piri and Mustard Sauce
Easy Enchiladas
Egg Custard Sauce
Egyptian Smen
Elderberry Jam
Elderberry Jelly
Elderberry Sauce
Elderberry Syrup II
Elderberry and Apple Jelly
Elderflower-flavoured Gooseberry Jelly
Finnish Cloudberry Jelly
Fish Aspic Jelly
Tirk Prahok (Fish Pickle Sauce)
Foamy Mayonnaise
French Sausage Meat Forcemeat
French Vinaigrette Marinade
Fresh Tamarillo Sauce
Full-flavoured Fish Stock
Garlic Mustard Pesto
Skordalia (Garlic Sauce)
Ginger Garlic Paste
Good King Henry with Sweet Ginger Dressing
Uzum Receli (Grape Jam)
Mayoneza (Greek Mayonnaise)
Hinga Mirsang (Green Chillies in Asafoetida)
Green Tomato Relish
Habanero Peach Jam
Haw Sauce
High Dumpsy Dearie Jam
Hoisin Sauce
Home-made French Dressing
Honey and Mustard Dressing
Honey, Ginger and Chilli Marinade
Hop Giardinara
Horseradish Butter
Indonesian Peanut Sauce
Irish Stock
Gelée de Genièvre (Juniper Berry Jelly)
Kammon Hoot
Lemon and Black Mustard Seed Chutney
Hassa (Libyan Gravy)
Lime Curd
Macadamia Nut Butter
Mango Sauce
Mango, Chilli and Herb Marinade
Marshmallow Creme
Marshmallow Sauce
Masaman Curry Paste
Mayonnaise Sauce
Medlar Jelly
Melba Sauce
Mild Sage and Onion Stuffing
Minced Meat Pancakes
Mint Chutney
Podina Chutney (Mint Chutney)
Mock Cream
Montpelier Butter
Smen (Moroccan Butter)
Mushroom Pickle
Sauce Duxelles II (Mushroom Sauce)
Mushroom Velouté Sauce
Mushrooms Relish
Portakal Receli (Orange Jam)
Paprika Sauce
Paradise Salsa
Pecan Rum Sauce
Pickled Angelica
Pickled Broom Buds
Pickled Greengages
Pickled Marsh Samphire
Pickled Parsley Piert
Pickled Sea Purslane II
Plum Catsup
Pontack Sauce
Pork Stroganoff
Kartopliana Nachynka II (Potato and Cheese Filling For Vareniki II)
Pouring Consistency White Sauce
Preserved Limes
Quince Jelly II
Raspberry Jelly
Sauce de Tomates Crues (Raw Tomato Sauce)
Red Hot Tomato and Pepper Chutney
Red Tomato Chutney
Restaurant Curry Sauce
Rhubarb and Ginger Jam
Rich Cumberland Sauce
Roast Red Pepper Sauce
Rocket Pesto
Rose Hip Marmalade
Rose Hip Syrup
Rose Hip and Rowan Berry Jelly
Rosehip Jelly
Rosemary Syrup
Rowna Berry Chilli Marmalade (Rowan Berry Chilli Marmalade)
Rowan and Chilli Jelly
Rum Butter
Sabayon Sauce
Sakay
Salsa Pizzaiola
Salted Mustard Greens
Salted Shepherd's Purse
Sassafras Peanut Sauce
Sauce Bigarade
Sauce Bordelaise
Sauce Choron for Asparagus
Sauce Crème
Sauce Diable
Sauce Duxelles
Sauce Mornay
Sauce Moutarde
Sauce Nantua
Sauce Tartare
Sauce Verde
Sauce aux Câpres
Sauce with Cumin
Sea-buckthorn Berry Jelly with Italian Flavours
Sea-buckthorn Berry Syrup
Sea-buckthorn Berry Vinegar
Seven Minute Frosting
Seven-day Sweet Pickles
Shaggy Inkcap Mushroom Catsup
Sauce aux Crevettes (Shrimp Sauce)
Simple Court Bouillon
Simple Green Sauce
Sorrel Pesto
Soubise Sauce
Zafrig (Soup Thickening Base)
Special Pizza Tomato Sauce
Spiced Apples
Spiced Ash Key Pickle
Spiced Crab-apples II
Spiced Oranges
Spiced Tamarillos
Spicy Quince Chutney
Spicy Ranch Dressing
Strawberry and Red Currant Jam
Suet-less Mincemeat
Suet-less Mincemeat II
Tahini Pekmez (Tahini and Grape Molasses)
Tamarillo Apple Sauce
Tamarillo Chutney
Tamarillo Gumbo Sauce
Tamarillo and Chilli Catsup
Tamarillo and Peanut Relish
Imli Chatni (Tamarind Chutney)
Tartare Sauce
Tennessee Barbecue Sauce
Thai Spicy Fish Sauce
Thai Sweet Chilli Sauce
Thousand Islands Mayonnaise
Tinned Tomato Sauce
Tomato Catsup
Tomato and Chilli Catsup
Treacle and Orange Barbecue Sauce
Tunisian Harissa
Tunisian Vegetable Couscous
Turkey Stuffing
Turkish Chocolate Sauce
Vanilla Custard
Veal Suprême
Vegetable Aspic Jelly
Essig Krautersauce (Viennese Salad Dressing)
Wasabi and Mustard Seafood Sauce
Water Mint Pesto
Wild Plum Cheese
Wild Plum Sauce for Roast Pork
Wild Strawberry Sauce
Winter Chutney

Snacks

Drinks

Spice Blends

Cocktails

Recipe Search

Site Search

Unit Converter

winelegacy.com - superb quality, hand-picked wines from around the world

Welcome to the Celtnet Recipes Page for Grape Jam

Uzum Receli(Grape Jam) Recipe

Origin: Turkey Period: Traditional

Ingredients:

Uzum Receli(Grape Jam) Preparation:

Method:

Recipes

Starters

Fish Course

Meat Course

Vegetarian Course

Accompaniments to Main Courses