Niagara Grape Jelly
Concord grapes cooked and strained into a deep purple jelly with a strong grape perfume.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Large pot
- •Jelly bag
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 12 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Crush the grapes into a pot with the water and simmer 25 minutes until fully broken down.
- 2
Strain overnight through a jelly bag without squeezing.
- 3
Measure the juice and allow 800 g sugar per litre.
- 4
Boil the juice, sugar and lemon juice hard, skimming, until it reaches 105C.
- 5
Test for a set on a cold saucer.
- 6
Pot into hot sterilised jars and seal.
Chef's tips
Chill the strained juice overnight and decant off the tartrate crystals for a clearer jelly.
Ingredient substitutions
- concord grapes → any strongly flavoured blue grape
Storage
Sealed jars keep 12 months.
Common mistakes to avoid
- •Squeezing the bag and clouding the jelly
Serving suggestions
Cooked Niagara Grape Jelly?
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