Black grape and port jelly

This homemade jelly pairs the fruity flavours of black grapes and port. It tastes divine spread on toast, or spooned on almond biscotti for a tasty afternoon treat.
black grape    and port jelly
1H 15M



1.In a large saucepan, combine grapes, lemon (including rind and seeds) and the water; bring to a boil. Reduce heat; simmer, covered, 45 minutes. Stir in port.
2.Using a potato masher, crush grapes. Simmer, covered, 45 minutes. Strain mixture through large piece of damp muslin into large bowl; allow mixture to drip through cloth for several hours or overnight. (Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.)
3.Measure the strained liquid, discard pulp. Allow the correct amount of sugar (according to pectin test below) to each cup of liquid.
4.Return liquid with sugar to clean large saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 15 minutes or until jelly sets when tested.
5.Pour hot jelly into hot sterilised jars; seal while hot.

To judge how much sugar is needed for this recipe, do a quick pectin test: Put a teaspoon of the fruit liquid into a cup or glass, and add 3 teaspoons of methylated spirits. Stir the mixture gently, if it forms a forms a fairly solid, jelly-like clot, the fruit liquid is high in pectin, in which case allow 1 cup fruit liquid to 1 cup of sugar. This means the jelly with jell quickly so, be aware that the cooking time could be as little as 10 minutes. Use a candy thermometer or the saucer test to establish if the jelly has jelled. If several smaller clots appear after stirring the methylated spirits and fruit liquid together, use 3/4 cup sugar to 1 cup of fruit liquid. If the mixture doesn’t clot, or if the clots are tint, use the lesser amount of sugar and add 2 tablespoons lemon juice to the mixture after the sugar has been dissolved. If all else fails, resort to using a commercial pectin to set the jelly, following the packet directions.


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