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Grape jelly

Grape jelly

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Rating: 5 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • , plus straining
  • A challenge
  • Makes 600ml

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal57
fat0g
saturates0g
carbs15g
sugars15g
fibre0g
protein0g
low insalt0g
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Ingredients

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

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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Overall rating

Rating: 5 out of 5.15 ratings
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