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.
- Sterilised glass jam jar(s)
- 1 Large, heavy-based saucepan
- Wooden spoon
- 2/3 saucers
- Muslin-lined colander/jelly bag
- 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.