5 from 1 vote

September jam

Servings 7 jars with 150 ml capacity
Author Giulia


  • 1250 g of wine grapes, black and white
  • 250 g of wild apples
  • 1 kg of figs
  • Juice of 1 lemon
  • 500 g of sugar


  • Rinse all the fruit under running water to remove any dust or insects. Cut the apples into cubes, but do not peel or core them, it will give a good amount of pectin, useful to thicken the preserve. Separate all the grapes from the stalks and cut the figs into small cubes. Put all the fruit in a large pot and pour in the juice of a lemon.
  • Simmer the fruit over low heat for about 45 minutes without a lid, until the apples begin to fall apart: the other fruit is more delicate and will definitely be ready.
  • Pass the fruit through a sieve with a fine mesh and collect the purée in a bowl along with all the liquid. By doing so you will remove all unpleasant grape seeds: I got 1.5 kg of fruit purée.
  • Add sugar to the purée, pour it back into the pot and return the fruit to a gentle simmer. Let it simmer for at least 45 minutes, until it has thickened enough.
  • Pour the jam into sterilized jars and close tight.
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Sterilization. Put the jars in a large pot and cover with water: bring to a boil. Let simmer for 20 minutes and then remove from the heat. Let the jars cool completely in the pan, then remove them from water. You can store them for several months in a dry, cool and dark place.