Recipe

Black grape and port jelly

This homemade jelly pairs the fruity flavours of black grapes and port. It tastes divine spread on toast, or spooned on almond biscotti for a tasty afternoon treat.

Aug 31, 2009 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Makes 1
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Ingredients

Black grape and port jelly
  • 1 kilogram black grapes
  • 2 lemons, coarsely chopped
  • 4 cup (1l) water
  • 1/2 cup (125ml) port
  • 4 1/2 cup (1kg) sugar, approximately

Method

Black grape and port jelly
  • 1
    In a large saucepan, combine grapes, lemon (including rind and seeds) and the water; bring to a boil. Reduce heat; simmer, covered, 45 minutes. Stir in port.
  • 2
    Using a potato masher, crush grapes. Simmer, covered, 45 minutes. Strain mixture through large piece of damp muslin into large bowl; allow mixture to drip through cloth for several hours or overnight. (Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.)
  • 3
    Measure the strained liquid, discard pulp. Allow the correct amount of sugar (according to pectin test below) to each cup of liquid.
  • 4
    Return liquid with sugar to clean large saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 15 minutes or until jelly sets when tested.
  • 5
    Pour hot jelly into hot sterilised jars; seal while hot.

Notes

To judge how much sugar is needed for this recipe, do a quick pectin test: Put a teaspoon of the fruit liquid into a cup or glass, and add 3 teaspoons of methylated spirits. Stir the mixture gently, if it forms a forms a fairly solid, jelly-like clot, the fruit liquid is high in pectin, in which case allow 1 cup fruit liquid to 1 cup of sugar. This means the jelly with jell quickly so, be aware that the cooking time could be as little as 10 minutes. Use a candy thermometer or the saucer test to establish if the jelly has jelled. If several smaller clots appear after stirring the methylated spirits and fruit liquid together, use 3/4 cup sugar to 1 cup of fruit liquid. If the mixture doesn't clot, or if the clots are tint, use the lesser amount of sugar and add 2 tablespoons lemon juice to the mixture after the sugar has been dissolved. If all else fails, resort to using a commercial pectin to set the jelly, following the packet directions.

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