Grape Jelly with Nutmeg and Habaneros
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 8 mins |
| Total Time | 48 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 liters grape juice, freshly juiced
- 1 ½ kg preserving sugar, 2:
- 5 pinches nutmeg
- 1 lemon (s), add the juice
- 50 cl sherry
- 400 ml white wine, dry
- 3 chilli pepper (s), (Habaneros)
Print Recipe
Pin Recipe Instructions
- Put the juice with lemon juice, white wine and preserving sugar in a saucepan, bring to a boil and boil for 6-8 minutes. Add the sherry, nutmeg and finely chopped and pitted habaneros. Fill into glasses hot.
- If you don`t want the jelly spicy, just leave out the habaneros. It also tastes very, very good then.
- I like to eat the jelly with cheese, fondue, raclette, with grilled food or on bread.
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