Grape Jelly

Hands up if you love a good cheese platter? ME!

So when those fancy pastes and jellies cost an absolute bomb, it’s so nice to be able to make your own.

The fruit for this recipe we foraged from our local area, and in fact, I froze enough grapes to make a second batch a few months later. Even with frozen grapes, it still worked perfectly.

I’ve used white grapes here, but I think red grapes would work just a nicely.

Do take care when you’re cooking the jelly. It will bubble up, so keep an eye on it and pop your Varoma dish on top of your Thermomix lid if things start to look messy!

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Grape Jelly

Servings: 8 jars

Author: Rebecca McAlister

Ingredients

• 700g white grapes 
• 500g raw sugar 
• 25g Jam Setta 
• 100g water

Preparation

Fruit puree

1. Wash grapes and remove from stalks. Place grapes into Thermomix bowl and cook 10 minutes/100 degrees/speed 2 or until grapes have broken open to release the flesh. 
2. Blend grapes 10 seconds/reverse/speed 4 to create a puree.
3. Line Thermomix simmering basket with a nut milk bag or muslin cloth, and place inside either a second Thermomix bowl, or another large bowl. Pour cooked grapes into cloth and strain to remove as much juice as possible.
4. Once cool enough to handle, squeeze to remove additional juice. 

Grape jelly

1. Return Thermomix bowl to Thermomix and set scales to zero. Pour cooked grape puree into bowl and take note of the weight. You will need equal parts puree to sugar. So if you have 500g of puree, you will need 500g sugar. Do not exceed 500g, or your bowl may bubble over during cooking. 
2. Add sugar to bowl, along with 100g water and 25g of Vacola's Jam Setta (sold by 50g sachets in most supermarkets). 
3. Cook 35 minutes/Varoma/speed 3 using the simmering basket in place of your MC (you may need to switch to your Varoma, without the lid, if your mix still bubbles over). 
4. Meanwhile, place a plate or metal spoon into the freezer and sterilise your jars. I used 8 Ball Mason 4oz quilted jelly jars (about 115ml each). 
5. After 35 minutes test for set by placing a small amount of jelly onto your plate or cold spoon. It should gel on contact. If not, cook an additional 5 minutes. Pour jelly into sterilised jars and seal.

Notes:

As long as your jars are thoroughly sterilised, and filled while the jelly is hot, this recipe will keep in the pantry for 12 months.

Perfect to serve on a cheese board!

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