Grape jelly recipe with spices
La Chambre aux Confitures delights every sense with this grape jelly recipe, enhanced with subtly spiced notes of cinnamon, star anise and nutmeg: this gourmet elixir will dazzle every food lover!
Ingredients
INGREDIENTS FOR 4 x 250G JARS
- 1 kg fresh grapes
- 800 g granulated white sugar
- Juice of 1 lemon
- 25 cl apple juice
- 1 teaspoon ground cinnamon
- 2 star anise
- 1/2 teaspoon ground nutmeg
EQUIPMENT
- A clean tea towel
- A jam pan
- A skimmer
- A mixing bowl
- A jelly bag or jam sieve
- A spatula
- A cooking thermometer
- A plate placed in the fridge
- 4 x 250g jars (or smaller jars)
Instructions
1) Clean the grapes by rinsing them gently in cold water. Dry them using paper towel or a clean tea towel.
2) Put all the grapes in a jam pan, add 20 cl of water, then bring to the boil.
3) Pass the cooked grapes through a food mill and strain through a jelly bag or sieve, over a mixing bowl, to collect the grape juice.
4) Pour the juice into the pan and add the lemon juice, apple juice and sugar, then the spices.
5) Bring to 107 degrees, skimming regularly. Check the temperature with the cooking thermometer or do the cold plate test. Drop a bit of jam onto a plate that has been chilled in the fridge for 5 minutes. If the jam sets: it's ready! If it runs, continue cooking a little longer!
6) Remove the star anise.
7) Jar immediately.
8) Both young and old can now enjoy this spiced grape jelly, whose subtly spiced flavours and smooth texture are sure to delight. Sweet version: on toast at breakfast, with fromage blanc or scones at snack time… Savoury version: with pan-fried foie gras, duck breast…
Love aromatic and delicately spiced flavours? Our Quince Lemon Vanilla Jam and our Apricot Lavender Jam explore the same balance of sweetness, floral notes and aromatic flavours.
