Loretta Sebastiani
Grape jelly
(
Gelatina d'uva
)
Authentic Italian recipe
Follow our directions to make this grape jelly, a tasty home canning. We can't calculate its nutrition facts because it's almost impossible to quantify the portion per head.difficulty: difficult
time: preparation: 20 minutes
cooking: 60-80 minutes
sterilization: 30 minutes
total: 130 minutes
calories: (kCal)
Ingredients
- Black or white or rosé fresh grapes
- Sugar
- Glass jars, well washed and dried
- Difficulty:
- mediun difficulty
- Time: preparation: 20 minutes
- How many calories in a serving?
- Calories:
n.c (kcal)
-
n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)
cooking: 60-80 minutes
sterilization: 30 minutes
total: 130 minutes
Download free PDF version (154 download).
Choose firm but ripe grapes. Wash and dry gently them.
Remove berries from the stalk and put them in a saucepan.
Bring to the boil; when the mixture begins boiling, lower the flame and continue cooking, half-covered, stirring
gently for about 20-25 minutes.
Then squash berries and cook for 5-10 minutes.
Pass berries through a vegetable mill or mash, then sieve to remove their seeds.
Weigh the mixture and add 75g (2 2/3 ounces) sugar every 100g (3 1/2 ounces) mixture.
Bring to the boil again; lower the flame and continue cooking, skimming repeatedly, until the jelly is thickened (you can taste the
jelly in this way: let a jelly drop fall over a cold dish; the drop has to set quickly).
Let the jelly cool, pour into your glass jars and sterilize for an hour.
Note
- - This jelly is delicious on buttered toast bread.
- - But a real touch of class is to serve it with cheese.
If you want to surprise your guests, close your lunch in this way.
You'd choose fresh cheese.
We remember to you cheese mustn't be served in the evening.