Grape and lemon jelly

Preparation info

  • Makes about

    3 x 400 g

    • Difficulty


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.


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


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