Skip to content

grapes of wrath

November 4, 2012

The grape harvest is now officially dealt with. The grapes that were left after the first pressing I boiled up with  a little water, the juice of a lemon and a few blackberries from the freezer which I’d saved for this very purpose (so that we would have a pleasant pink jelly rather than a yucky brown one -which is what tends to happen if you boil up green grapes).

Once the grapes were cooked – about 10 minutes I think –  I put the lot in a muslin bag and left it to drip overnight. By morning the muslin bag looked (according to Damon and he wasn’t alone in this conclusion) like a brain, but there was a nice lot of pink  juice waiting to be jellied. Since the point of the jelly this year is to use some chillies, I added a chopped Dorset naga. One of these chillies goes a long way.

No one can quite believe the heat that invades your mouth when you have touched your finger on the blade of the knife that cut the chilli, and then licked that finger. It is quite incredible. Especially as initially you can’t  understand what all the fuss is about  – until the  heat slowly takes a stranglehold. I’m sure there must be a therapeutic (or other) use  for the Dorset Naga – but I’m pretty sure that culinary uses are limited. Anyway. On with the recipe.

After adding the chilli I added sugar – a pound to a pint (an English pint that is – 20 floz), stirred until the sugar’d dissolved and then boiled it – not stirring – until it reached setting point  – 105c. It took about 15 minutes, but that’s on an Aga which doesn’t have any ability to increase heat (or decrease heat easily for that matter). Don’t know if that makes a difference.

Although the sugar will dilute the heat a little, I’m not sure whether the chilli jelly will be edible by all, so I’ve put it in very small pots. Some of them have bits of chilli still in there – with others I fished out the chilli. It’ll be more of a flavouring ingredient than a spread-it-on-your-morning-toast ingredient.  The Beloved says I have to label it very carefully…

Advertisements
2 Comments leave one →
  1. petit4chocolatier permalink
    November 5, 2012 12:17 am

    This sounds and looks good with the blackberries! It also sounds great with not only toast, but also with English muffins, muffins, crackers, everything!

    • November 5, 2012 7:25 pm

      Thanks. It’s quite good to add a bit of heat to a curry as well. 🙂

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making

BUSY BRUSH CAFE

a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art

dropscone

cheap, tasty vegan food & related ramblings

drawthepublic

illustrator Russell Jackson

designsweet

Graphic design, type, print and musings

magnificentminimalist

My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for onlinewritingtips.com!

%d bloggers like this: