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Spicy grape jelly

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Ingredients for 1 servings:

  • 400 ml grape juice, freshly steam-juiced, naturally cloudy
  • 100 ml vinegar (grape seed vinegar), creamy
  • 250 g gelling sugar 2:1
  • 3 juniper berries
  • 1 allspice berry
  • ¼ tsp chili flakes, dried
  • 1 lemon(s), organic
  • 1 piece(s) ginger, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 15 minutes

goes well with meat and cheese

Mix the juice, vinegar, and gelling sugar. Grind the juniper berries and allspice berries together with the chili flakes. Grate the zest of 1/4 lemon, press the ginger through a garlic press, and add both ingredients. Let it steep for a few hours or overnight. Bring to a boil and simmer gently for 4-5 minutes. Test for settling. If the jelly is still too runny, reduce it a little further. Then pour into screw-top jars and let cool. It tastes great with meat, especially grilled meat, but also with cheese.

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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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