Piquant Grape Jelly is a traditional South African recipe for a classic jelly (strained clear jam) made with grapes and flavoured with lime and chillies. The full recipe is presented here and I hope you enjoy this classic South African dish of: Piquant Grape Jelly.
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This is a rather unusual grape jelly that was told to my by a South African friend. Any grapes can be used and the addition of lime and chillies to the mix makes this an excellent breakfast spread which can also be used with savoury dishes. You can use any colour of grape, but small un-ripe or under-ripe grapes are the best for this recipe
Ingredients:
1kg or more grapes (unripe ones are best, but choose the least ripe grapes you can find)
juice of 1 lime
freshly-pared zest of 2 limes
6 cayenne chillies, split down the middle
water, as needed
sugar, as needed crab apple or mulberries (if needed)
Method:
Remove the grapes from their stalks then add them to a pan along with the chillies, lime juice and lime zest. Add just enough water to cover then bring the mixture to a boil before reducing to a simmer and cooking until the fruit are pulpy (about 25 minutes).
Pour the cooked fruit mixture either through a jelly bag, or through a large fine-meshed sieve lined with several layers of muslin (boil the muslin to sterilize before use). Cover with a tea cloth and leave to drip through to your collecting vessel over night (do not be tempted to push the fruit through with a spoon as this will make the jelly cloudy).
The following morning discard the fruit (I tend to freeze them to make pies later) then measure the volume of the liquid and add 75g sugar per 100ml of fluid.
Place the juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 110°C for 15 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
