GRAPE & ROSEMARY JELLY
Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 55m
Yield Makes about 1kg/2lb 4oz
Number Of Ingredients 5
Steps:
- Tip the grapes into a pan with the wine and rosemary. Add water to cover the grapes. Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.
- Tip the grape mixture into a jelly bag or muslin-lined colander and leave to drip through for at least a couple of hours, or overnight if there's time.
- Put 3 saucers in the freezer. Measure the juice (you will need 600ml) and return it to the pan. Add the sugar and lemon juice, and bring to the boil, stirring to dissolve the sugar and skimming off any scum that rises to the surface using a slotted spoon. When the sugar has dissolved, increase the heat and boil hard until setting point is reached. This should take about 5-10 mins. To test for set, remove the jelly from the heat and spoon a little onto one of the cold saucers. Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.
- Pot the jelly into small sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
GRAPE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
BERRIES IN CHAMPAGNE JELLY
My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests. I sometimes serve this party-pretty fruit treat at brunch-just before the main dish. It's also sparkly and special enough to double as a light dessert. -Andrea Barnhoom, Scottsville, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in champagne and grape juice. , Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, for at least 2 hours before serving.
Nutrition Facts : Calories 218 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 4g fiber), Protein 2g protein.
SPARKLING RASPBERRY JIGGLERS
Add a little glimmer to your spread with Sparkling Raspberry JIGGLERS. Sparkling Raspberry JIGGLERS are a simple to make and delightful looking.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h45m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Mix unflavored gelatine and sugar in medium microwaveable bowl until blended. Stir in soda. Let stand 3 min. or until gelatine is softened. Microwave on HIGH 3 min. or until gelatine and sugar are dissolved, stirring after each minute. Pour into 8-inch square dish sprayed with cooking spray.
- Refrigerate 25 to 30 min. or until set but not firm. Meanwhile, add boiling water to raspberry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool 15 min.
- Pour raspberry gelatin gently over clear gelatine layer in dish. Refrigerate 1 hour or until firm. Cut into 36 squares; top with raspberries just before serving.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 6 g, Protein 0.9022 g
SPARKLING GRAPE AND BERRY JELLS
Make and share this Sparkling Grape and Berry Jells recipe from Food.com.
Provided by internetnut
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- This recipe can either be made in small individuals molds or in one larger mold. Prepare molds by filling with mixture of chilled grapes and berries.
- Place water in small pan and sprinkle gelatin over the top. Let sit for 1 minute. Place over low heat on the stove and stir until smooth.
- Add sugar and continue to cook for about 1 minute until sugar is dissolved. Remove from heat and let cool to room temperature.
- Pour sparkling grape juice into a bowl. Add cooled gelatin mixture and stir.
- Pour gelatin mixture into prepared molds. Place in refrigerator and let chill until firm, at least 2 hours or overnight. To loosen gelatin molds; quickly dip outside of mold in pan filled with warm water to loosen. Invert and serve.
Nutrition Facts : Calories 446.1, Fat 0.6, SaturatedFat 0.2, Sodium 94.3, Carbohydrate 76.3, Fiber 0.8, Sugar 74.8, Protein 37.2
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