in Recipes

Grape jelly with nutmeg and habaneros

updated

Spread the love

Ingredients for 1 servings:

  • 2 liters of grape juice, freshly squeezed
  • 1 ½ kg gelling sugar, 2:1
  • 5 pinches of nutmeg
  • 1 lemon(s), the juice
  • 50 cl sherry
  • 400 ml dry white wine
  • 3 chili peppers (Habaneros)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

tastes excellent with spicy cheese

Combine the juice with lemon juice, white wine, and gelling sugar in a saucepan, bring to a boil, and simmer for 6-8 minutes. Add the sherry, nutmeg, and finely chopped and deseeded habaneros. Serve hot in jars. If you don’t want the jelly spicy, simply omit the habaneros. It still tastes delicious. I love eating the jelly with cheese, fondue, raclette, grilled food, or on bread.

Facebook Comments

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.

Achim's sour cherry snails with cinnamon cream

Tomato salad with kidney beans