Grape jelly
By Emma Lewis
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
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Prep:10 mins
Cook:20 mins
, plus straining - A challenge
Nutrition per serving
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kcal 57
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fat 0g
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saturates 0g
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carbs 15g
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sugars 15g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 1kg red grapes, preferable with seeds (stripped from the stalks)
- 450g jam sugar (with added pectin)
- juice 1 lemon
Method
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.
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.
