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LOCATION: Recipes >> Preserving >> Grape Jelly 01

Print this Recipe    Grape Jelly 01

Grape Jelly

4 1/2 lb grapes
sugar

Put the washed bunches of grapes into the pan and just cover with
water, holding the fruit down with your hand.

Simmer then gently until they are soft, about 20 minutes. Strain
off the juice using a nylon muslin bag.

Measure the liquid: for every 1 pt liquid, allow 1 lb sugar. Return
the juice to the pan, bring to the boil, add the sugar and boil
until setting point is reached.

Ladle into jars, allow to cool and wax seal.

This jelly can be flavoured with a small piece of cinnamon or a
clove added to each pot.

Note: I use pretty unripe grapes for this recipe. There is a lovely
saying in Portuguese when the grapes change colour, which they do
from one day to the next in the Douro Valley: "Oh my, Senhora, the
painter came last night", and that was when I picked the grapes
for making jelly

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