Name: Grape jelly
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 600ml
Cuisine: French
Ingredients: 1kg red grapes preferable with seeds (stripped from the stalks); 450g jam sugar (with added pectin); juice 1 lemon

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Grape jelly

Grape jelly

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Makes 600ml

A challenge

Prep: 10 mins

Cook: 20 mins

, plus straining

A star rating of 4.5 out of 5.31 ratingsRate

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This slightly tart, vibrant red jelly makes a lovely change from the usual jams

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg red grapes

preferable with seeds (stripped from the stalks)
450g jam sugar

(with added pectin)
juice 1 lemon

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Nutrition: per serving

kcal57
fat0g
saturates0g
carbs15g
sugars15g
fibre0g
protein0g
salt0g

low

Method

step 1

Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
step 2

Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don’t have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

Recipe from Good Food magazine, October 2008

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A star rating of 4.5 out of 5.31 ratings

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