Recipe For Pink Grape And Pink Port Jelly

A few years ago, Dave and I woke up on Saturday morning to take a drive to Calitzdorp. This is the home of South African Port and we really felt like tasting some. So, we found a Bed and Breakfast, made a reservation, found someone to feed the dogs and packed our overnight bags. We headed up the pass and after lunch wound our way to a town that was closed! Not one Port establishment was open, the main road was deserted and we decided to move along. I called Michelle to see where in the Garden Route they were staying, with the thought of spending a night with her and my step gran, to be told “we are about to enter a town called Calitzdorp”. They stopped, and we had tea and Dave and I went to spend the night along the coast.

A few months ago, we decided to drive home from Wilderness via Calitzdorp and tasted some Port at 10am! It might have been a bit early, but at least we got to see the town when it was open. I came home with some pink Port and when I saw Woolworths had some pink grapes, I knew exactly what I wanted to do with the grapes and the Port. I thought a nice, soft jelly would be perfect, not only for some blue cheese, but for a dessert topping too.

Pink Grape And Pink Port Jelly
Pink Grape And Pink Port Jelly

Pink Grape and Pink Port Jelly
 
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Ingredients
  • 1 lemon
  • 225 grapes, including the stalks
  • 600mls water
  • 375g sugar - I used fructose
  • 50mls pink Port
Method
  1. squeeze the lemon and set the juice aside
  2. chop up the peel and add it to a pan with the grapes and the water
  3. bring to the boil
  4. reduce the heat, cover and simmer for 1 hour
  5. strain through a chinois, gently pressing all the juice out of the grapes
  6. add the juice, the lemon juice, the sugar and the port into a pan
  7. cook over a low heat, stirring continuously until the sugar dissolves
  8. bring to the boil and continue boiling until it reaches setting stage
  9. this should take about 20 minutes
  10. remove from the heat
  11. skim off any scum carefully using a slotted spoon
  12. pour into a warm sterilized glass jar
  13. place a wax paper disc, wax side down on the jelly
  14. seal with a lid and store in a dark, cool place for up to 3 months

Click on the links for conversions and notes.

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21 thoughts on “Recipe For Pink Grape And Pink Port Jelly

  1. Grapes? With Stalks? Oh, I get it I think…that’s a weight…

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    1. yes, you need to weigh the grapes with the stalks on 🙂

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  2. OO that sounds fantastic. but do i have to count the grapes? c

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    1. I just weighed them – and there is no need to be accurate – I just had to be for the recipe as it was made for Woolworths 🙂

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    2. Hehe…Yes Celi…225, no more , no less…

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      1. Oh, thanks for doing the counting LOL

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  3. So pretty! And what a classy item to combine with blue cheese. Mmm, makes me miss blue cheese…

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    1. thanks so much 🙂

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  4. Sounds jst wonderful!

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    1. thanks Greg 🙂

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  5. That has to be totally delicious

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    1. it is Roger, thanks 🙂

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  6. This looks so pretty and how fantastic with blue cheese. Don´t think I´ve ever heard of either pink port or pink grapes!

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    1. you can use normal port and black grapes – it will just have a different colour 🙂

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  7. This recipe is screaming for a cream cheese bagel with your pink port jelly on top. Yum

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    1. oh yum *heads off shopping* 🙂

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  8. Tandy this is just gorgeous and so beautifully photographed – although I could skip the blue cheese.
    🙂 Mandy

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    1. try it with some cheese cake! thanks for the compliment Mandy 🙂

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  9. I’ve always wanted to taste a pink grape. Ever since I’ve heard about them.. I always wanted to see what they taste like. I definitely have to try them out when their in season here.. and this jelly sounds divine

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    1. the jelly is scrummy – the grapes are really nice – a soft taste 🙂

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