Christine Manfield

Grape Jellies

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

Make this delicate jelly in individual moulds when grapes are at their best. Don’t try using a large mould as the jelly won’t set.

Ingredients

  • 1 kg muscat grapes
  • 150 g castor sugar
  • 50

Method

  1. In a pan, bring the muscat grapes, sugar and liqueur to a boil, then reduce the heat and simmer until the grapes just lose their shape, about 15 minutes.
  2. Pass the grapes through a fine-mesh sieve, pressing firmly to extract as much liquid as possible. You should have 750 ml