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Grape & Rosemary Jelly

Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy

By bbcgoodfood · From Open Recipes · 5 ingredients
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The recipe

MAKES about 1kg/2lb 4oz
Prep35 min

Ingredients

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Put the rinsed grapes, red wine, rosemary sprigs, lemon zest and lemon juice into a large heavy pan with a splash of water. Bring to a simmer over medium heat.

  2. Simmer gently for 20 minutes, pressing the grapes with a potato masher until they burst and release their juice.

  3. Remove the rosemary sprigs. Pour the mixture into a sieve lined with muslin or a jelly bag set over a bowl, and let it drip for about 30 minutes without squeezing.

  4. Wash jam jars and lids in hot soapy water, rinse, then place them upright on a baking sheet in a 275°F (135°C) [oven setting] for 10 minutes to sterilize. Keep them warm.

  5. Return the strained juice to a clean pan. Stir in the jam sugar with pectin until dissolved over low heat.

  6. Bring to a rolling boil over high heat and boil hard for 4 to 6 minutes, stirring occasionally.

  7. Test for setting by spooning a little onto a cold plate; if it wrinkles when pushed, it is ready. Otherwise boil 1 to 2 minutes more and test again.

  8. Skim off any foam, pour the hot jelly into the warm jars, seal, and leave to cool completely before labelling and storing in a cool, dark place.

By bbcgoodfood. Recipe from Open Recipes.