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Grape jelly with a subtle hint of ginger

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Ingredients for 1 servings:

  • 2.4 liters of unsweetened grape juice
  • 1.6 kg gelling sugar, 2:1
  • 5 g ginger root, freshly grated
  • 1 lemon(s), juice and pulp

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

slightly lemony

Heat the juice with the gelling sugar, add the juice and pulp of one lemon, and grate in approximately 5 g of ginger. Boil for 4 minutes, stirring constantly. While still almost boiling, pour into sterile jars (fill to the brim). Close tightly and let cool upright with the lid on. Makes 10 jars of 250 ml each.

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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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