This purple jelly is not only easy to make but full of flavour and great served with sweet or savoury dishes. Drop a dollop on your scones with some freshly whipped cream, spread it on buttered toast, serve on a cheese platter or try it as an alternative to mint jelly with your next roast leg of lamb. Here’s how to make it.

Ingredients (makes approximately 500ml of jelly)

1kg seedless red grapes
2 lemons
750ml water
2 rosemary sprigs
2 cups white sugar

Method

1. Wash the grapes and halve them.
2. Juice the lemons, keeping the pips with the juice.
3. Combine the water, lemon juice and pips, grapes and rosemary in a large pot and bring to the boil. Reduce the heat slightly, partially cover with a lid and leave to simmer for 1 hour.

4. Remove from the heat and pour the cooked mixture through a sieve into a large bowl. Using the back of a large spoon, push the mixture through the sieve. You should end up with about 600ml of a beautiful red-purple liquid. Discard the grape skins and rosemary sprigs left behind in the sieve.

5. Pour the grape liquid back into the pot and add the sugar over low heat, stirring continuously until the sugar has completely dissolved.
6. Bring to the boil and, without stirring, leave to boil for 10 minutes. Remove from the heat and skim off any white froth that has formed on the surface.

7. Perform the jelly test by spooning a couple of drops onto a cold plate and placing it in the fridge for a few minutes. If it sets to jelly, it’s ready. If it’s still too runny, bring it back to the boil for another  5 to 10 minutes and repeat the test until your desired consistency is achieved.
8. When you’re happy with the consistency, allow the mixture to cool slightly. Spoon into a sterilized jar or this beautiful Le Creuset Grape Jar.

Store in a cool, dark place and refrigerate after opening.

With thanks to Karen Grandcourt for images.

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