The vendemmia has finished and one of the perks of living in a working vineyard is...extra grapes.
I didn't like the thought of them going to waste, or my husband eating so many he turns into Violet Beauregarde (from Willy Wonka)...so with my obsession for preserving and jars the obvious choice to try out a very simple recipe Grape Jelly recipe this one I found on BBC food website.
::GRAPE JELLY::
1 kg Grapes - preferably with seeds(striped from stalks)
450g Jam Sugar (with pectin)
Juice of 1 lemon
Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight
Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
