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Default Black Grape Jelly

Black Grape Jelly:

1 2/5 kg grapes, black
1/2 kg sugar (caster)

In a large saucepan, place grapes. Add just enough water to cover fruit
and simmer until fruit is very soft. Using a wooden spoon, crush grapes
to release juice. Strain through a jelly bag. Measure liquid. Measure
450gm sugar for each 600ml juice. In a large saucepan, cook juice over
low heat. Add sugar and stir until dissolved. Increase heat; boil rapidly
until jelly reaches 105C. Remove from heat. Remove scum. Cool for 5
minutes. Ladle into hot jars and seal.

Makes 3/4 litre.
Keeps for 3-4 months.

Note: Ensure storage jars are well sterilised.

http://groups.msn.com/MagicRecipes


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