The last of the grapes
Posted on: 13 November 2014
The last of my grapes are still hanging on the vine outside and seem to
look at me rather reproachfully saying “do something with us before we
fall off...”. It has been a bumper crop this year and much as I (and any
neighbours willing take some) like grapes there is a limit to how many
you can eat, especially since the variety which covers my pergola –
providing much needed shade in summer – have quite a few pips and rather
tough skins. It seems that I shall just have to make another
batch of grape and rosemary jelly which is a delicious alternative to
redcurrant jelly to serve with lamb and also works well with cheese or
added to sauces and gravy. Basically you need 2lb of grapes,
half a pint of red wine, five or six good sized rosemary sprigs, lemon
zest and juice of one lemon and 1lb of jam sugar. Put the grapes, wine
and rosemary into a large pan and add just enough water to cover the
grapes. Add the lemon and bring to the boil stirring all the time. Lower
the heat and simmer for 5-10 minutes then mash the grapes with a potato
masher and simmer for at least 10 minutes more until the mixture is
soft and pulp like. Pour into a jelly bag and leave to drip through
overnight. Measure the juice and return to the pan. For every pint of
grape juice you need to add 1lb of jam sugar and the juice of one lemon
(adjust the quantities accordingly if you have more or less than a pint
of juice). Bring to the boil, stirring until the sugar dissolves and
then boil vigorously for about 15 minutes or until you reach setting
point. Pour into small sterilised jars, seal (as with jam making) and
store. The jelly lasts for at least a year.
|