In short. No preservatives, no setting agents — just grapes and sugar, 400 g per kilo of cleaned fruit. The seeds have to come out one by one, and that is the whole difficulty.
The recipe as handed down is honest about it: it’s hard work, but it’s worth it.
Ingredients
- green grapes, or sweet purple grapes
- 400 g of sugar for every kilo of cleaned fruit
Method
1. The work. Wash the grapes carefully and pick them off the stalks, discarding any that are spoiled. Then patiently remove the seeds, collecting the juice in a bowl as you go.
2. Weighing. Weigh the grapes after this — the sugar is calculated on the cleaned weight, not on what you started with.
3. Cooking. Put the grapes and the collected juice in a large steel pot with the sugar and cook down to the right consistency.
4. Potting. Pot hot and close.
Used in pastatelle. More on the preserves page.
