GRAPE AND ROSEMARY JELLY - "HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP
Posted by Simon M on
While the fresh fruits of summer are still ripe, try this tasty recipe for a unique delight to treat your friends and family. Browse our huge collection of round jam jars, hexagonal jars, square jars and more via our online shop for the perfect container.
Recipe Equipment
- Sterilised glass jam jar(s)
- 1 Large, heavy-based saucepan
- Wooden spoon
- 2/3 saucers
- Muslin-lined colander/jelly bag
Recipe Ingredients
- 1kg black grape with seeds, rinsed
- 4 rosemary sprigs
- 300ml red wine
- pared zest and juice 1 lemon
- 500g jam sugar with pectin
HOW TO MAKE GRAPE AND ROSEMARY JELLY
- Put 3 saucers in the freezer for testing later.
- Ensure your jars are sterilised and ready to use.
- Put the grapes into a large pan and add the wine & rosemary.
- Add water to cover the grapes and the lemon zest.
- Slowly bring to the boil while stirring.
- Cover and simmer for 5 mins, before crushing the grapes with a potato masher.
- Cook for a further 10 mins and ensure the grapes have been mashed.
- Pour the grape mixture into a jelly bag or muslin-lined colander.
- Leave to drip overnight – or for a minimum of 3 hours.
- Measure 600ml of juice and return it to the pan.
- Add the sugar and lemon juice.
- Bring to the boil, stirring to dissolve the sugar.
- Skim off any scum that rises to the surface using a slotted spoon.
- Check to see the sugar has dissolved, then increase the heat.
- Boil hard for around 5-10 mins until setting point is reached.
- Test the setting point has been reached by spooning some jelly onto one of the cold saucers.
- Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.
- Decant into your sterilised jars and store in a cool, dry place for up to 1 year.
This grape and rosemary jelly is sure to be a talking point around the kitchen table and will look fabulous in social media snaps if you want to show off your jelly-making prowess.
Browse our vast range of glass jars, bottles and preserving equipment, or visit our website and if you have any further enquiries, please contact us today.