Grape & rosemary jelly

Prep: 35 mins Cook: 10 mins - 20 mins Plus draining

Easy

Makes about 1kg/2lb 4oz
Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy

Nutrition and extra info

Nutrition: per tsbp

  • kcal33
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg black grape with seeds, rinsed
  • 300ml red wine
  • 4 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • pared zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 500g jam sugar with pectin
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Tip the grapes into a pan with the wine and rosemary. Add water to cover the grapes. Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.

  2. Tip the grape mixture into a jelly bag or muslin-lined colander and leave to drip through for at least a couple of hours, or overnight if there’s time.

  3. Put 3 saucers in the freezer. Measure the juice (you will need 600ml) and return it to the pan. Add the sugar and lemon juice, and bring to the boil, stirring to dissolve the sugar and skimming off any scum that rises to the surface using a slotted spoon. When the sugar has dissolved, increase the heat and boil hard until setting point is reached. This should take about 5-10 mins. To test for set, remove the jelly from the heat and spoon a little onto one of the cold saucers. Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.

  4. Pot the jelly into small sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

Junieboonie's picture

The yield from the ingredients was in excess of 1 litre of liquid, which was far more than suggested. I do a similar grape jelly with 1kg grapes and no liquid. That recipe yields 600ml liquid. Can't really taste the rosemary either. It really is just a grape Jam with wine that took ages to come to setting point...!

Questions (1)

Ihateusernames2016's picture

Hi I'm making The grape and Rosemary jelly, I can't get hold of sugar jam where I live, I do have bottles of certo, can anybody help me to work out the quantity of certo I will need for this recipe.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…