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1. Pear Apricot Jam

2. Pickled Grapes

Book Description

From jellies, jams, and conserves to chutneys, pickles, and liqueurs, the treats in this practical, luxurious compedium are wonderful to give as gifts or to keep for your own pantry. Cooks at all levels of experience can craft delicacies such as

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Art of Preserving

Authors: Jan Berry

Date: May 1997

ISBN: 0898158958

Publisher: Ten Speed Press

Paperback

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Choose unblemished muscatel grapes or large, firm black grapes. Serve with a platter of cold meats or cheese.

Makes 1 (4-cup) jar

• 2 pounds (1 kg) grapes

• 1 cup (250 mL) white wine vinegar

• 2/3 cup (5 ounces/155 g) white granulated sugar

• 1 teaspoon mustard seeds

• 1 cinnamon stick

• 1 teaspoon black peppercorns

• 1 bay leaf

1. Cut the grapes from the main stem, leaving a small twig on each grape.

2. Wash the grapes will in salted water. Drain them in a colander, then pack them into a sterilized jar.

3. In a saucepan over medium heat, boil the vinegar

4. and sugar until the sugar dissolves.

5. Add the mustard seeds, cinnamon stick, black peppercorns, and bay leaf and return the mixture to a boil.

6. Boil for 2 minutes, then pour the hot vinegar over hot grapes. Cover and seal the jar.

7. Store the grapes in a cool, dark place. Leave for 4 weeks before using.

More From This Book:

1. Pear Apricot Jam

2. Pickled Grapes

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