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Ingredientes
- 1 2/5 kg grapes, black
- 1/2 kg sugar (caster)
Direcciones
- 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.
- Measure liquid. Measure 450gm sugar for each 600ml juice.
- In a large saucepan, cook juice over low heat. Add in sugar and stir till dissolved. Increase heat; boil rapidly till jelly reaches 105C.
- Remove from heat. Remove scum.
- Cold for 5 min. Ladle into warm jars and seal.
- Makes 3/4 litre.
- Keeps for 3-4 months.
- Ensure storage jars are well sterilised.
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