Title: Gipsy House Grape Jelly
Categories: Preserve Fruit Breakfast
Yield: 1 Servings

4 1/2	lb	Grapes
		Sugar

F.& R. Dahl: (...) I use pretty unripe grapes for this recipe. There is a lovely saying in Portuguese when the grapes change colour, which they do from one day to the next in the Douro Valley: "Oh my, Senhora, the painter came last night", and that was when I picked the grapes for making jelly (...)

Put the washed bunches of grapes into the pan and just cover with water, holding the fruit down with your hand.

Simmer then gently until they are soft, about 20 minutes. Strain off the juice using a nylon muslin bag.

Measure the liquid: for every 1 pt liquid, allow 1 lb sugar. Return the juice to the pan, bring to the boil, add the sugar and boil until setting point is reached.

Ladle into jars, allow to cool and wax seal.

This jelly can be flavoured with a small piece of cinnamon or a clove added to each pot.

From: Felicity & Roald Dahl, Memories with food at Gipsy House, Penguin, 1991, ISBN 0-670-83462-9

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