• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 5
    OK

    Jalapeño Grape Jelly (Jalea de Uvas y Jalapeño)

    A savory grape jelly infused with jalapeños.

     

     

    Anthony Lamas is chef and owner of Seviche, in Louisville, Kentucky. He has also cooked at the James Beard House five times, was honored as a semifinalist for the James Beard Best Chef: Southeast Award in 2010 and 2011, and won the title of Food Network’s Extreme Chef.


    Ingredients
    4
    pounds
    green grapes
    1
    cup
    water
    2
    jalapeños, split
    1
    teaspoon
    sugar
    3
    tablespoons
    low sugar pectin
    *
    jam jars
    Directions
    Wash and drain the grapes and remove from the bunches. Set aside 1 pound.
    Crush the remaining 3 pounds and combine with water and the jalapeño in large saucepot. Bring to a boil, add sugar and simmer for 1 minute.
    Strain juice through three layers of cheesecloth or a damp “jelly bag”. Discard solids.
    Measure out 4 cups of juice and add pectin. Bring to a boil, and remove from heat.
    Slice remaining 1 pound of grapes in half. Distribute halved grapes evenly to each jar.
    Ladle the juice into each jar, cover with lids and seals and process in boiling water for 10 minutes.
    Let cool at room temperature overnight, then tighten jars. Label and date the jars. Can be stored unopened at room temperature for 12 months. Refrigerate after opening.

    The base number of servings for this recipe is 5
    OK

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