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
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Pink Grape and Pink Port Jelly

All Rights Reserved: recipe adapted from Preserve page 31

Ingredients

  • 1 lemon
  • 225 grapes including the stalks
  • 600 mls water
  • 375 g sugar - I used fructose
  • 50 mls pink Port

Instructions

  • squeeze the lemon and set the juice aside
  • chop up the peel and add it to a pan with the grapes and the water
  • bring to the boil
  • reduce the heat, cover and simmer for 1 hour
  • strain through a chinois, gently pressing all the juice out of the grapes
  • add the juice, the lemon juice, the sugar and the port into a pan
  • cook over a low heat, stirring continuously until the sugar dissolves
  • bring to the boil and continue boiling until it reaches setting stage
  • this should take about 20 minutes
  • remove from the heat
  • skim off any scum carefully using a slotted spoon
  • pour into a warm sterilized glass jar
  • place a wax paper disc, wax side down on the jelly
  • 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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22 thoughts on “Recipe For Pink Grape And Pink Port Jelly

  1. 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

    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 πŸ™‚

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