Ingredients
4 cups seedless black grapes1-1/3 cups chopped fresh rhubarb3/4 cup shredded peeled apple2 tablespoons finely chopped crystallized ginger2 tablespoons lemon juice1-3/4 cups sugar2 tablespoons plus 1-1/2 teaspoons quick-cooking tapioca1/4 teaspoon ground cinnamon1/8 teaspoon ground allspice
Preparation
Process grapes in batches in a food processor until pureed. Transfer to a large saucepan. Place rhubarb in food processor; process until finely chopped.
Add rhubarb, apple, ginger and lemon juice to grapes; cook and stir over medium heat 5 minutes. In a small bowl, whisk sugar, tapioca, cinnamon and allspice; stir into grape mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
Carefully ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
