Vin Cotto d’Uva

Grape preserve

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


Here is the possibility of a sugarless preserve. Take 5 kilos (11 lb 2 oz) of ripe rosy grapes, detach them from their stems, wash them and put the fruit in a large pan with a glass of water. Cook slowly till soft with the lid on, say 20 minutes (I do this in a cauldron). Pass the contents of the pan twice through the tomato sauce machine, eliminating pips and skins. You are left with a bowl of dense purple purée. Put this in a preserving pan over a very low heat with some minutely chopped lemon zest and 2 fresh bayleaves. Stir with a wooden spoon frequently, taking care that the purée, which reduces very gradually, doesn’t catch; when it becomes extremely dense and a rich dark brown in colour, pour into glass jars and cover when cold. A very rustic preserve.

It is however, infinitely better both in taste and colour (purple) if you add 300 g (10½ oz) of sugar per kilo ( lb) of fruit to the purée before reducing it. It improves with keeping.