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Muscat grape jelly

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A jelly made from reduced grape juice and a real treat.


For 2 jars:
  • 3 kg Muscat grapes
  • 1 jam pan
  • 1 mouli or fruit press
  • 1 fine sieve

Muscat grape jelly









  1. Choose fine sweet grapes.
  2. Remove the stalks from the grapes, retaining only the best fruit.  Put through a mouli or fruit press to extract the juice; there should be about 2ltr.  Strain through a fine sieve to remove the pulp.  Leaving the pulp in will give you a more grainy textured jelly, and, while in no way changing the flavour, will make for a less pleasing result.  Pour into a jam pan set over a medium heat.
  3. When the jelly has come to the boil, keep cooking at small bubble stage for about 45 mins, stirring every 10 mins with a wooden spoon.
  4. The jelly is cooked when a drop dripped onto a cold plate sets immediately.(110°C).






See Grape jelly tart recipe




Galettes des Rois, Gâteaux des Rois

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