Photo: Javier martin, Public domain · source
Jelly · From Bladwijzer
Grape jelly
- Makes: ± 4 jars
- Time: 1 hour + 3 hours draining
- From: Grapevine
Ingredients
- 1.5 kg grapes (black ones give a lovely colour)
- 100 ml water
- juice of 1 lemon
- gelling sugar 2:1: 500 g per litre of juice
Method
- Strip the grapes from their stalks and rinse them.
- Crush them in a pan with the water and simmer gently for 10 minutes.
- Pour everything into a sieve lined with a damp cloth and leave to drip for at least 3 hours.
- Measure the juice and bring it to the boil with the gelling sugar and lemon juice; keep at a rolling boil for 4 minutes.
- Do the cold-plate test, pour the hot jelly into clean, hot jars and close at once.
Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.