Elisabeth Luard

Grape and lemon jelly

Preparation info
  • Makes about

    3 x 400 g

    jars
    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Unripe grapes give the best results for this elegant little jelly. When the fruits are fully ripe, you need the addition of lemon for set as well as flavour.

Ingredients

  • 1 kg ripe grapes
  • 2 unwaxed lemons, chunked
  • About 1 kg<

Method

Wash the grapes well and put them in a preserving pan or large stainless-steel saucepan with the lemon chunks and enough water to cover. Bring to the boil, skim, then simmer gently for 1 hour.

Strain, discarding the solids, and measure the juice. Return the juice to the pan with its own volume of sugar. Bring gently back to the boil, stirring with a wooden spoon till the sugar is comple