Recipes For Grapes With Seeds Food

BROCCOLI, GRAPES, SUNFLOWER SEEDS COLD SALAD

Steps:

• Chop broccoli, red onion, and grapes.
• Transfer to large bowl.
• Add Bacos and sunflower seeds.
• Prepare sauce and add to bowl.
• Stir and serve or refrigerate.

GRAPE JAM

Steps:

• Remove the skins from the pulp and set them aside.
• Place grape pulp in stainless jelly pot with water.
• Bring to boil and simmer 5 minutes.
• Strain to remove the seeds.
• Chop the skins and add to the cooked pulp.
• Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
• Add sugar and butter.
• Heat on medium heat until sugar is melted, then adjust to high heat.
• Heat and stir to full rolling boil that will not stop.
• Add 1 pouch Certo and return to full rolling boil at high heat.
• Boil exactly one minute stirring constantly.
• Fill jars to 1/8 inch from the top.
• Seal with lids.
• Invert jars for 5 minutes.

GRAPE JELLY

Steps:

• Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
• Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

BACKYARD GRAPE JAM

Steps:

• Cook grapes 20 minutes in ½ cup water until mushy and falling apart.
• Pass through a food mill, discarding skins and seeds.
• Bring pulp to a boil and add sugar and honey.
• Cook at a low boil until thickened, stirring regularly, about 15-20 minutes.
• Add lemon juice and pectin, raise the heat and cook at a hard boil for 3 minutes.
• Ladle into jars and can in a water bath (10 minutes per 1/2 pint or pint jar).

GREEN SALAD WITH GRAPES AND SUNFLOWER SEEDS

Steps:

• In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar.
• Add the oil and whisk until emulsified.
• Combine the lettuce, parsley and grapes and toss with the dressing.
• Sprinkle with sunflower seeds and serve immediately.