Grape & rosemary jelly
Grape & rosemary jelly requires around 55 minutes from start to finish. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 1609 calories, 9g of protein, and 3g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have lemon zest, wine, rosemary sprigs, and a few other ingredients on hand, you can make it. It works well as an expensive condiment.
Instructions
Tip the grapes into a pan with the wine and rosemary.
Add water to cover the grapes.
Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.
Tip the grape mixture into a jelly bag or muslin-lined colander and leave to drip through for at least a couple of hours, or overnight if theres time.
Put 3 saucers in the freezer. Measure the juice (you will need 600ml) and return it to the pan.
Add the sugar and lemon juice, and bring to the boil, stirring to dissolve the sugar and skimming off any scum that rises to the surface using a slotted spoon. When the sugar has dissolved, increase the heat and boil hard until setting point is reached. This should take about 5-10 mins. To test for set, remove the jelly from the heat and spoon a little onto one of the cold saucers. Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.
Pot the jelly into small sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.