spiced grape jelly

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magnificent fall colors in Umbria

I love October in Umbria. Soon the winter sadness will descend on us, but right now colors are working full-time. Everywhere is golden and red. Everything seems to taste sweet, chestnuts, pears, grapes. There’s wonderful grapes everywhere.

We are the lucky owners of a 1/2 century old vine-arbor. We don’t make wine with the fruits, too much of a fuss. We just leave the bunches there to capture the last bits of sun. During one of those mellow afternoons, I go outside to harvest them and enjoy the technicolor.

a gorgeous sunset from our terrace

I pick the best bunches, put them in a large bucket, sit comfortably with (dog) Google at my feet and remove all the stems.

Then I pour the cleaned grapes in a cauldron and heat it until the grapes start bursting. I subsequently proceed to sieve the grapes through a mouli to remove skins and seeds.

Next, I transfer the filtered grape juice back into the cauldron where I bring it to slow boil and let it simmer until is reduced by half. Finally I can make the jelly.

For that, I use same amounts of sugar and reduced grape juice (weight), powdered pectin according to package instruction, the zest of 1/2 lemon, 2 cloves and 1 inch cinnamon stick per liter/quart grape juice.

The whole process takes several hours. A small mountain of tiny wine grapes only yields a few precious jars. Every year I think I am crazy. Every year I hope I have captured some of the last sun in the jar.

grape jelly made with green and red wine grapes