So simple and sweet.Serve with homemade Brioche. The same recipe can be used for Blueberries, Strawberries or Blackberries. The options are endless!
Black Grape Jelly
1kg black grapes, preferable with seeds (stripped from the stalks)
350g jam sugar (with added pectin)
juice 1/2 lemon
Utensils: wooden spoon, a sieve and sterilised jam jar.
Place the grapes into a large saucepan over a low heat, then cover and leave to cook for 5 mins or until the grapes start to disintegrate. Take a potato masher or fork and mash-up the grapes to extract more of the juice.
Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart.
Take a sieve over a bowl and pour the grapes into the sieve, help extract the pulp from the skin by gently pushing the grapes through the sieve, you should be left with a thick liquid in the bowl (about 2-300ml).
Then pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Let the mixture bubble for 5-6 mins.
To test it to see if it’s ready, place a small plate in the freezer for 5 mins, take it out and then pour a little of the juice onto the cold plate.
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.