Bella’s Pinot Noir Jelly
Our pinot noir vines have been especially prolific this year and we have made the exciting decision to produce a still pinot noir wine to add to our existing portfolio. The juice is so delicious I couldn’t resist syphoning off a couple of jugs to turn into pinot noir jelly. If you don’t happen to have a ready supply of grape juice you can still make some lovely grape jelly using fresh grapes.
• 1kg red seeded grapes stripped from the stalks
• 400gms jam sugar with added pectin
• The juice of 1 lemon
- Pop the grapes into a large pan and heat slowly for five minutes until the juice starts to run. Then, with a fork, mash up the grapes and cook for a further ten minutes mashing intermittently until the grapes are completely fallen apart.
- Place a clean tea towel or muslin cloth in a sieve and set over a large bowl. Pour the grapes into the centre and leave to drip for at least an hour (overnight is ideal).
- Measure out your juice (you should have around 600ml) and pour into a pan along with the sugar and lemon juice.
- Set on a high heat and bring to the boil skimming away any surface scum as it bubbles. Keep heating the liquid until it reaches 105C… or if you don’t have a sugar thermometer, spoon a small drop of the liquid onto a very cold saucer (you can cool one in the freezer for five mins) and after a minute run your finger through. If it wrinkles slightly the jam should be ready.
- Pour the jam into a sterilised jar (I sterilise mine in the dishwasher on a very hot wash) and immediately screw the lid on tight. Once cooled it’s ready to enjoy, but should keep unopened for at least three months.