Recently got a whole bunch of fresh grapes and currants. This is a jellied jam. The currant is pressed into a juice that jellies the grape jam and it’s tartness is a perfect match to the ripe table grapes.
It is pretty awesome.
To extract juice from fruit for every pound cleaned fruit mix with 2/3 cup water bring to a boil then simmer covered for 10 minutes then cool to room temperature. Strain juice through cheese cloth and let hang to drain. If pressed causes jelly to cloud. To form a jelly for every cup extracted liquid add 3/4 cup sugar and can like jam.
Grape Currant Jelly
- 9 cups halved ripe small grapes
- 2 cups extracted currant juice
- 5 1/2 cups sugar
- 3 Star Anise pods whole
Bring to a boil all ingredients and bring to a thermometer reading of 220 adjusting temperature to keep from boiling over. Makes roughly 4 jam jars.