Green Grape Jelly is a traditional British recipe for a classic jelly (strained clear jam) made with green grapes. The full recipe is presented here and I hope you enjoy this classic British dish of: Green Grape Jelly.
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This is a classic recipe for a green grape jelly. Unripe or under-ripe grapes are best for this recipe and if the grapes have pips, all the better, as the pips will help with the setting. If you have seedless grapes then either add a chopped crab apple or a handful of dried green mulberries to the grapes. If you have your own vines, this is an excellent way of using up any tiny grapes you may have left over in every bunch.
Ingredients:
1kg or more of green grapes (unripe ones are best, but choose the least ripe grapes you can find)
water, as needed
sugar, as needed
crab apple or mulberries (if needed)
Method:
Remove the grapes from their stalks then add them (along with any other fruit, if using) to a pan and just cover with water. Bring to a boil then reduce to a simmer and cook until the fruit are pulpy (about 20 minutes).
Pour the cooked fruit mixture either through a jelly bag, or through a large fine-meshed sieve lined with several layers of muslin (boil the muslin to sterilize before use). Cover with a tea cloth and leave to drip through to your collecting vessel over night (do not be tempted to push the fruit through with a spoon as this will make the jelly cloudy).
The following morning discard the fruit (I tend to freeze them to make pies later) then measure the volume of the liquid and add 75g sugar per 100ml of fluid.
Place the juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 110°C for 15 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
