Ingredients

Method

• 2 cups white wine
• 800 g white sugar
• 2 T water
• 1 T gelatine
• 1 cup seedless red grapes, halved

Method

Ingredients

In a large saucepan, combine the wine, lemon juice and sugar. Bring to a boil then turn down the heat and gently simmer for 15 minutes, stirring frequently. Remove from the heat and skim off any foam.

Place the water in a small bowl and sprinkle over the gelatine. Leave to stand for 5 minutes. Gently melt the gelatine mixture over warm water, until smooth and liquid, then whisk into the wine mixture.

Add the grape halves then pour into hot, sterilised jars, leaving some space at the top. Tighten the lids, place in a pot of boiling water for 5 minutes, then leave to cool.

Add name cards and Christmas decorations, and serve with crusty fresh bread and Gorgonzola cheese.

Cook’s tip: The grape halves may float to the top during the cooling process. To prevent this from happening, stir to evenly distribute the grape when the jelly starts to set.

TASTE’s take:

Grapes have natural pectin and make a beautiful jelly.