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Grape jelly with rum raisins

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Ingredients for 4 servings:

  • 750 ml grape juice, white
  • 100 g raisins
  • 4 cl rum
  • 1 lemon(s)
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Pour the rum over the raisins and let them soak overnight. Add the lemon juice to the grape juice and mix with the gelling sugar according to the package instructions. Just before the end of the cooking time, add the raisins. Pour the jelly into jars, cover with a lid, and turn the jars a few times to ensure the raisins are evenly distributed in the jelly and don’t sink to the bottom.

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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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