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Grape-chocolate-nut-rum jelly

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Ingredients for 1 servings:

  • 700 ml grape juice, red, home-made or purchased
  • 500 g gelling sugar 2:1
  • 1 sachet of citric acid or juice of half a lemon
  • 1 tbsp cocoa powder or a bar of dark chocolate
  • 100 g walnuts or other nuts, as desired
  • 1 shot of rum, brown or Monkey Island (spiced rum)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 14 minutes

Combine the grape juice with the gelling sugar, citric acid, and cocoa in a saucepan. Bring to a boil and simmer for about 4 minutes. During this time, divide the lightly chopped nuts among about 6 twist-off jars. Once boiling, add a dash of rum. Immediately pour into the jars, which are placed on a damp cloth, and secure with the lids. Turn the jars upside down. While cooling, turn them upside down frequently and shake gently to distribute the nuts throughout the jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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