Grape jelly

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• Gwennie

  04 February 2009

  Gwennie rated and commented on this recipe

  

  Fantastic recipe, this is the first jelly I have ever made and it was easy and tastes lovely. It's great for the kids as they don't like the fruit and seeds in jam. I will definately make this again.

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• BONDMAN

  12 July 2010

  BONDMAN commented on this recipe

  I have been making grape jelly from grapes grown outside in my garden for many years now. I usually make around 20lbs per year, the recipe is very similar to the aforementioned and is delicious. Idistribute it amongst my family and friends (keeping enough to last the year of course). It is in great demand and they cannot get enough of it. I only have one vine but it is a very prolific producer. We always put a spoonful in gravy and in stews. The only change to the recipe is that I add a bottle of commercial pectin

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• amber

  11 August 2010

  amber rated and commented on this recipe

  

  loved this as it used up lots of the grapes in our garden, only complaint was that it did seem very sweet, but thats jam I guess!! Put it in a selection of small jars so as to give it to friends, how great to not only say I made this but I grew it too!!!!!

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• Ro

  19 September 2010

  Ro commented on this recipe

  If the grape juice is too sweet, I use less grape juice and add Claret or red wine near the end of the cooking process to make Claret and grape jelly. Excellent for cooking with duck.

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• Helen Edge

  26 November 2010

  Helen Edge commented on this recipe

  An excellent way to use extra grapes. Terrific with roast pheasant and other game dishes.

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• RUTH

  09 May 2011

  RUTH rated and commented on this recipe

  

  I can't get jam sugar here in Bulgaria (well maybe- but I can't read the packets!) so I used a whole bottle of liquid pectin. It set like rubber, if I can get a spoon into it I think it will be lovely added to sauces for duck, pork etc!

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• bigcooklittlecook

  03 November 2011

  bigcooklittlecook commented on this recipe

  look forward to trying out as im harvesting my black and red grapes today. about 10kg should produce quite a lot?

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• MYCOOKIN

  10 November 2011

  MYCOOKIN commented on this recipe

  Made 2 lots of this, approx 3kgs each time, in the second we used claret as a substitute for some grape juice as described by Ro, some will go for Xmas prezzies. Used a bottle of pectin in each batch and found it enough for a good but not too solid set. A good way of using up our greenhouse grapes that had not been eaten. will do next year.

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• MYCOOKIN

  10 November 2011

  MYCOOKIN rated and commented on this recipe

  

  Made 2 lots of this, approx 3kgs each time, in the second we used claret as a substitute for some grape juice as described by Ro, some will go for Xmas prezzies. Used a bottle of pectin in each batch and found it enough for a good but not too solid set. A good way of using up our greenhouse grapes that had not been eaten. will do next year.

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• cheshirecheese

  21 November 2011

  cheshirecheese rated and commented on this recipe

  

  This is the first jelly I've ever made and I'm wondering why, because it was so easy! We have a vine in our greenhouse for shade, and it produces masses of grapes - unfortunately they're not very nice to eat because they're full of pips! However, this is of course a bonus here because of the pectin. I made double the quantity, which filled a dozen 5oz jars with a little left over. I also added some juniper berries, which I removed before bottling.

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• Helen

  26 November 2011

  Helen rated and commented on this recipe

  

  This is a wonderfully simple and quick recipe and a satsifying way of using the last remaining grapes on the vine which were small, tough-skinned and pippy. And yet the jelly they produced was rich and full of flavour. I found that it took about eight minutes to bring the juice and sugar up to the right temperature and it set beautifully. Will definitely make more again next year and will try some of the variations mentioned above and perhaps try one or two of my own.

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• keen cook in france

  07 October 2012

  keen cook in france commented on this recipe

  This recipe works perfectly, no need to change anything to achieve a beautifully coloured delicious jelly. Living in south-west France,we have a lot of duck and the jelly is wonderful with magret de canard as well as morning croissants!

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• kiwicook

  02 April 2013

  kiwicook commented on this recipe

  Will try this recipe with homegrown table and sauvignon blanc grapes. A trick i've used before to help set is to use a few crab apples or japinca apples which have natural pectin- boil up with the grapes. Saves buying pectin and with crab apples gives lovely colour too.

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• kiwicook

  02 April 2013

  kiwicook commented on this recipe

  Oops, typo! Japonica may work better!

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Ingredients

• 1kg red grapes , preferable with seeds (stripped from the stalks)
• 450g jam sugar (with added pectin)
• juice 1 lemon

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Difficulty and servings

Makes 600ml

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• 1kg red grapes , preferable with seeds (stripped from the stalks)
• 450g jam sugar (with added pectin)
• juice 1 lemon

PER SERVING

57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g

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