BLACK GRAPE AND PORT JELLY 

INGREDIENTS

• 1kg black grapes 
• 2 lemons 
• 1 litre water 
• ½ cup port
•  1kg sugar, approximately

BLACK GRAPE AND PORT JELLY RECIPE:

Wash fruit, remove grapes from stalks, and discard stalks. Combine grapes, roughly chopped lemons, and water in the large boiler, cover, bring to a boil, reduce heat, and simmer for 45 minutes. Add port; use a potato masher to crush grapes, cover, and simmer further 45 minutes. Strain the mixture through a fine, well-wrung-out damp cloth; allow the mixture to drip through the cloth overnight, do not squeeze or press the mixture through the cloth; this will give a cloudy jelly. 

Next day, discard the fruit mixture, measure the liquid, and allow 3/4 cup sugar to each cup of liquid. Combine liquid and sugar in the boiler, and stir over high heat without boiling until the sugar is dissolved. Bring to boil, do not stir, and boil as rapidly as possible uncovered for about 15 minutes, or until the mixture will jell when tested on a cold saucer. Pour mixture into hot sterilized jars, and seal when cold.  

Makes about 4 cups 

Also Read:  APPLE AND ROSE WINE JELLY