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Any interesting grape jelly recipes out there?

17 years ago

I was given some grapes, so juiced them yesterday and now want to make some grape jelly. I plan to boil 1 c juice to 3/4 cup sugar until it reaches the gel stage, but just wondered if anyone adds any interesting spices or perhaps liquer to grape jelly?? Thanks..

Beebonnet

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Comments (3)

robinkateb
17 years ago
I have made this one a few times and it is really good (ask Annie and Jessy on this forum as I sent some to both of them). I like it the most on popovers with butter.

-Robin

Grape Thype Jelly

1 Cup Sauterne (a type of dessert wine)
1 1/2 Tbsp thyme leaves (or 1 tsp dried leaves)
3 to 4 Lbs Concord grapes
2 medium apples
4 1/2 cups sugar
1 pouch liquid pectin

Heat the sauterne in an enamel pot to the boiling point. Put the thyme leaves in a bowl and pour the wine over them. Allow the leaves to steep for 30 to 40 minutes. Then pour the mixture back into the pan and simmer it over a low flame until it reduces to half a cup. Stem the grapes and crush them in a large enamel kettle. Peel and cube the apples and add it to the grapes with 1 cup of sugar. Add enough water so the grapes are barely covered (too much water will dilute the flavor). Cook the mixture at a simmer until the fruit begins to lose color and becomes soft (about 1 hour). Pour the mixture into a damp jelly bag or through several thicknesses of cheescloth and allow to drain. Do not squeeze the cloth or the jelly will become muddy and the taste will be affected. You should have 2 cups of juice. Add the sauterne and thyme mixture, the remaining 3 1/2 cups of sugar and the liquid pectin. Bring to a boil and stir constantly and rapidly for 1 minute. Remove the mixture form the heat, skim if neccesary and pour into hot sterile jelly jars. BWB 10 minutes.
jessyf
17 years ago
I can vouch for this one. Unbelievable. Both Annie's daughter and I were picking out the thyme stems, though, I mostly did because Annie said she was and I thought one was supposed to. sheesh.

I like your Thypo, Robin.

Gotta get your 'jars' back to you. slinking off to pack boxes.....
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readinglady
17 years ago
Do you strain the thyme infusion? Like chocolate mint infused in milk or cream for desserts. No leaves, just the flavor.

Carol

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