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Grape & rosemary jelly

Grape & rosemary jelly

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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: per tsbp
HighlightNutrientUnit
kcal33
fat0g
saturates0g
carbs8g
sugars8g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 1kg black grape with seeds, rinsed
  • 300ml red wine
  • 4 rosemary sprigs
  • pared zest and juice 1 lemon
  • 500g jam sugar with pectin

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
STERILISING YOUR JARS

Wash in hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180C/ 160C fan/gas 4 for 10 mins. If your jars have a rubber seal, remove before putting the jars in the oven. To sterilise the seals, simply boil in water.

Goes well with

Recipe from Good Food magazine, November 2012

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A star rating of 5 out of 5.2 ratings
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