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Grape-vanilla jelly

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Ingredients for 4 servings:

  • 1 kg grapes
  • 1 kg gelling sugar
  • 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Puree the grapes in a shaker or blender (you don’t need to remove the seeds!), then strain through a sieve and measure out 750 ml. If the amount isn’t quite 750 ml, you can add more pineapple juice. Mix the juice with the preserving sugar and bring to a boil. Boil gently for 4 minutes. Finally, add the vanilla seeds. Stir again. Skim off any foam and pour into glasses.

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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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