Grape Currant Jelly

food00436

Perfect late night snack

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dessert, Food, Garden, Recipes, Things in Jars and tagged , , , , . Bookmark the permalink.

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