Grape jelly

Ingredients:

•1 kilo of grapes - grapes with pips help the jelly to set. •Sugar
•Water

Method:

1.Wash the grapes and discard and bad ones.
2.Pull the grapes away from the stalks and place in a deep heavy bottomed saucepan or preserving pan.
3.Barely cover the grapes with water and bring to the boil and simmer gently until the grapes are soft.
4.Keep an eye on them, stirring from time to time. Top up with water if necessary. (I mashed them gently with a plastic potato masher to hurry them along).
5.Pour the cooked fruit through sterilised muslin / jelly bag into a large clean bucket or bowl bucket. The sieve is covered with a clean tea cloth to protect against flies.
6.Leave the jelly bag to drip overnight (or about 12 hours).
7.Measure the juice the next day.
9.Pour the juice into a deep heavy bottomed saucepan and add 1lb/454g of white granulated sugar for each 1pt/570ml of juice.
10.Heat the juice and sugar gently stirring from time to time, so as to make sure that that all the sugar has dissolved before bringing the liquid slowly to the boil.
11.Continue to boil for about 10 minutes before testing for a set. This is called a rolling boil. Test every 3 to 5 minutes until setting point is reached.
13.When jelly has reached setting point pour into warm sterilised jars using a funnel and ladle.
14.Cover immediately with plastic lined screw top lids or waxed disks and cellophane tops secured with a rubber band.
15.Label when cold and store in a cool, dark place. Away from damp.


Read more: The Cottage Smallholder » Grape Jelly recipe http://www.cottagesmallholder.com/piquant-grape-jelly-recipe-74#ixzz12hdNTKVL