Cardamom Grape Jelly Recipes

PEPPER JELLY RECIPE

Steps:

• In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
• Over high heat, bring to a boil, stirring constantly, and boil for one full minute
• Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
• Remove from heat and ladle into hot, sterilized jars.
• Put on lids and twist screw bands just finger tight
• Process in boiling water bath 10 minutes
• Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken

JELLY DOUGHNUTS

Steps:

• Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine.
• Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky).
• On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour.
• On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk. Use a 2-inch round cookie cutter to cut out as many circles of dough as you can. Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil. Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet. Repeat with the remaining dough.
• Let the dough circles rest in a warm, draft-free area for 1/2 hour. Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F).
• Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total. Transfer the doughnuts to a paper towel to drain.
• Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner. When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center. Insert the tip of the bag into the opening and pipe in as much filling as possible. Repeat with the remaining doughnuts and filling. Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt.
• Combine the grapes, sugar, and water in a nonreactive pot. Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes. Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture. Cool to room temperature and transfer the pot to the refrigerator overnight. Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end).
• Press the chilled grape mixture through a coarse mesh strainer. Discard the seeds. Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice. Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes.
• Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it. Return the spoon to the freezer for 3 to 4 minutes. (Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary.) Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon. Continue this testing process until the jelly spreads smoothly. Let the jelly cool, then store it in the refrigerator.

CARDAMOM GRAPE JELLY

Steps:

• Place cardamon in a tea leave holder or cheese cloth.
• Cook grapes and cardamon in water in a covered saucepan.
• Strain mixture through cheesecloth overnight.
• Measure 5 cups of the juice and pour into a 5-quart kettle with the cardamom.
• Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.
• Brushing sides of pot with a wet pastry brush.
• Boil rapidly ONE minute, stirring constantly.
• Add sugar and cardamom and boil rapidly again for one minute.
• Remove jelly from heat, remove cardamon and discard, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each jar. Process in water bath for 10 minutes.

CARDAMOM JELLY (IT'S SCANDINAVIAN)

Steps:

• Cook grapes in water in a covered saucepan until soft,about 30 minutes
• Strain mixture through cheesecloth.
• Measure 5 cups of the juice and pour into a 5-quart kettle.
• Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.
• Boil rapidly one minute, stirring constantly.
• Add sugar and cardamom and boil rapidly again for one minute.
• Remove jelly from heat, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each. Seal airtight.

EASY GRAPE JAM - JUST 3 INGREDIENTS AND NO PECTIN!

Steps:

• Place grapes, sugar and lemon juice into a preserving pan or similar.
• Using a gentle heat dissolve the sugar slowly, stirring frequently.
• As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes' juices.
• Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.
• Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).
• Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.
• The jam should form a crinkle when you push your finger through it.
• If not then boil for another 2 minutes and re-test until set is achieved.
• Pot up in hot jars and place lids on immediately.
• Store in a cool dry place and once opened keep in fridge.

GRAPE JELLY

Steps:

• Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
• Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

CONCORD GRAPE JAM

Steps:

• Sterilize jars:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
• Cook jam:
• Chill 2 small plates (for testing jam).
• Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot. Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes. Force jam through food mill set over a large bowl. Discard remaining solids. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness.
• To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
• Seal, process, and store jars:
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
• Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
• After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.

GRAPE JELLY

Steps:

• Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
• Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
• Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE

Steps:

• For pork:
• Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
• For sauce:
• Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
• Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
• Serve pork with sauce.

GRAPE & ROSEMARY JELLY

Steps:

• Tip the grapes into a pan with the wine and rosemary. Add water to cover the grapes. Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.
• Tip the grape mixture into a jelly bag or muslin-lined colander and leave to drip through for at least a couple of hours, or overnight if there's time.
• Put 3 saucers in the freezer. Measure the juice (you will need 600ml) and return it to the pan. Add the sugar and lemon juice, and bring to the boil, stirring to dissolve the sugar and skimming off any scum that rises to the surface using a slotted spoon. When the sugar has dissolved, increase the heat and boil hard until setting point is reached. This should take about 5-10 mins. To test for set, remove the jelly from the heat and spoon a little onto one of the cold saucers. Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.
• Pot the jelly into small sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.