1 kg/2 1/4 lb grapes
For every 500ml/16 fl oz of juice:
675g/1 1/2lb caster sugar
100g/3 1/2 oz liquid pectin
freshly squeezed juice of a large lemon
- Put the grapes which can be solely one colour a mixture of black and white into a heavy based stainless steel pan and crush them. You can use a potato masher to achieve this. Add 150ml/5 fl oz of water and then bring to the boil, reduce the heat and then cover and simmer for 10 to 15 minutes until the grapes are very soft.
- Crush the grapes again then spoon the mixture into a jelly bag and allow to drip overnight.
- Measure the juice then measure out the correct amount of sugar, pectin and lemon juice. Put the juice and sugar into a preserving pan and bring slowly to the boil, stirring until the sugar has dissolved.
- Add the pectin, increase the heat and boil rapidly for 3 to 5 minutes until the jelly has set. Pot into hot sterilised jars seal and label.