It’s no secret here at Bookery HQ that we are big fans of a cheese platter. This tangy grape and apply jelly is a perfect accompaniment to a variety of cheeses, is also delicious on toast with ricotta, and works a treat on a cold meats sandwich. It’s kind of laborious, but rewarding.
Illustration by Joe Baker
Grape and Apple Jelly
Makes about 2 cups
- 1kg red grapes (pips ok), roughly chopped
- 1/2 kg (approx 3) Granny Smith apples, coarsely chopped
- 1 lemon
- 450 gm white sugar
- 1 star anise
- 4 whole cloves
- 1 nylon sieve or piece of muslin*
- 3 medium jars, sterilized
Place grapes and lemon in a large saucepan. Cover with 300mL water. Bring to the boil, then reduce heat to medium-low, cover and cook for 15 minutes. Add the apples, bring to boil again, then reduce heat once more, cover and cook for a further 20 minutes.
Remove mixture from heat, and strain through a nylon sieve or piece of muslin set over a bowl. Leave to strain until no more juice drips through.
Measure the strained juice. Allow 450g sugar for each 600mL of juice.
Combine juice, sugar, star anise and cloves in the saucepan, bring to the boil, stirring to dissolve the sugar, then reduce heat to medium and simmer for about 30 minutes, or until setting point** is reached.
Skim of surface scum and pour into jars to cool.
Keep in a dark, cool place and refrigerate once opened.
* Muslin is available from all fabric stores and is cheap
** To test for setting point, chill a saucer in the freezer. Place 1 teaspoon of jelly mixture on the saucer and return to freezer to cool for a minute. Push jelly with a fingertip. If your finger leaves a trail on the plate and the jelly wrinkles, it’s ready.