Makes about 12 ounces.
Ingredients
About 2 pounds red grapes, seeded or seedless,rinsed
1/2 cup turbinado sugar
3 tablespoons superfine sugar
Juice of 1/2 lemon
Splash of white vinegar
Directions
With a hand blender or in a standing blender, pulse the grapes into a very rough puree. (Or pass them through a potato ricer set over a fine strainer.)
Force the grapes through a fine sieve. You should have 2 cups of grape puree. Place the puree, both sugars and the lemon juice in a small, heavy bottomed pot. Whisk to combine.
Place a plate in the refrigerator. Over medium heat, reduce the jelly by about half. To test the consistency of the jelly, run a wooden spoon through the bottom of the pot. It should leave a trail for several seconds. Spread a small amount of jelly on the chilled plate. It should hold its shape after a few seconds.
When the jelly has reached the proper consistency, transfer it to a glass bowl and cool to room temperature. Refrigerate in a sealed, odorless, nonabsorbent container.
