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Receta Black Grape Jelly
by Global Cookbook

Black Grape Jelly
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Ingredientes

  • 1 2/5 kg grapes, black
  • 1/2 kg sugar (caster)

Direcciones

  1. In a large saucepan, place grapes. Add in just sufficient water to cover fruit and simmer till fruit is very soft. Using a wooden spoon, crush grapes to release juice. Strain through a jelly bag.
  2. Measure liquid. Measure 450gm sugar for each 600ml juice.
  3. In a large saucepan, cook juice over low heat. Add in sugar and stir till dissolved. Increase heat; boil rapidly till jelly reaches 105C.
  4. Remove from heat. Remove scum.
  5. Cold for 5 min. Ladle into warm jars and seal.
  6. Makes 3/4 litre.
  7. Keeps for 3-4 months.
  8. Ensure storage jars are well sterilised.