A jelly made from reduced grape juice and a real treat.
|For 2 jars:
- Choose fine sweet grapes.
- 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.
- 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.
- The jelly is cooked when a drop dripped onto a cold plate sets immediately.(110°C).