Recipe

Fresh grape jelly

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.

Aug 31, 1983 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Fresh grape jelly
  • 1 1/2 kilogram black grapes
  • 1 1/2 tablespoons gelatine

Method

Fresh grape jelly
  • 1
    Remove stems from grapes and wash well, discarding any imperfect fruit. Place grapes in a large saucepan; break grapes by squashing lightly with potato masher or fork. Cover pan and bring slowly to a boil. Reduce heat and simmer, covered, for 10 minutes, or until grapes are pulpy.
  • 2
    Push grapes through strainer, discarding pulp. Strain grape juice through finer strainer or clean damp cloth for a finer-textured jelly. Measure juice and allow 1 teaspoon gelatine to each 80ml of juice (see Notes).
  • 3
    Dissolve the gelatine in about 2 tablespoons of the hot grape juice. Stir to dissolve; add remaining juice and mix well.
  • 4
    Divide mixture between 4 x 1/2-cup capacity moulds. Cool and refrigerate overnight. Dip moulds into hot water for about 10 seconds before turning on to serving plates.

Notes

From 1 1/2 kg grapes, you should have about 2 cups juice. Serving suggestion: Serve with whipped cream or mascarpone cheese. This dessert can be made one or two days ahead and stored, covered, in the refrigerator.

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