I know I said in the last post that I would concentrate on the book but I didn’t want to leave this seasonal recipe until next year.
This time of the year the grapes are very cheap so apart from making moustalevria, you can make it into fruit preserve and use it in lots of recipes like cheesecake, panna cotta, eat it plain as it is or with Greek yoghurt etc.
When the grapes fall off the bunch, here in Greece at the farmers’ market they collect them and sell them very cheap. When I saw a large bowl full of grapes, they looked very good, so after washing them I separated the big grapes to make the spoon sweet and used the smaller ones to get the juice.
Traditionally, no grape juice is used in making grape spoon sweet. The grapes are usually covered with the sugar and left overnight to wet the sugar. In this case less syrup is produced. As I prefer more syrup which I use in lots of recipes, I add some grape juice as well.
This way I expedited the procedure and made the spoon sweet immediately, as the juice helped to dissolve the sugar. If you use grape juice, you must bear in mind that this time of the year grapes are very sweet, so you can reduce the sugar, unless you like the syrup to be very sweet.
If you can’t find fragrant geranium leaves, you may use vanilla or cinnamon stick and cloves to flavour the syrup.
Glyko Stafyli – Grape Preserve
Preparation time: 15 minutes
Cooking time: about 2 hours
Makes: about 1 litre, plus some extra syrup
- 1.500 grams sultana grapes (after de-stemming)
- 2 cups grape juice (using 500 grams grapes)
- 800 grams -1 kilo of granulated sugar
- 4 fragrant geranium leaves (or ½ tsp vanilla essence)
- 1 lemon (both peel and juice)
- Wash the grapes well and remove the stems. Weigh the grapes and put them in a colander but they do not have to dry.
- In a food processor or a juicer, extract the juice from the 500 grams of grapes and pass it through a sieve. Put the sugar and grape juice in a large pot and with a wooden spoon or spatula mix until the sugar dissolves. Put on the heat and keep mixing for about 5 minutes until the granules of the sugar dissolve. Remove from the heat and put the grapes in the pot. Let them sit in the syrup for about an hour.
- After the resting time check with the spoon to see if the sugar has crystallized again at the bottom of the pot and gently mix until it dissolves. On high heat bring to boil and mix continuously for five minutes. You will see froth forming on top but as you continue mixing it will go away.
- After mixing for 5 minutes remove the grapes with a slotted ladle in a colander. Put back in the pot any juices strained from the grapes and add the geranium leaves (or vanilla) and the lemon peel.
- Simmer for about 45 minutes until the syrup is ready, making sure that you are not far away as it may overflow. At the end add the lemon juice and mix. Return the grapes in the syrup, mix for 1 minute and then remove from the heat.
- When completely cold, remove the geranium leaves and store in sterilized jars.
Yesterday, I made Fig Jam with Lemon, Rum and Cinnamon and as I will not find time to make another post soon, I updated a previous post I had on Fig Jam. This jam is really very easy to make and it tastes fantastic. Yesterday I also made Glyko Kydoni (Quince) and have updated the recipes with some notes and new photos.
Kopiaste and Kali Orexi!!
If you liked this see other relevant posts:
Glyko Kerassi (Cherry Spoon Sweet)
Glyko Karpouzi (Water Melon)
Glyko Nerantzi (Bitter oranges)
Glyko Bergamonto (Bergamot)
Glyko Vyssino (Sour cherries)
Glyko Karydaki (green immature walnuts)
Glyko Kydoni me amygdala (Quince with almonds)
Glyko Kydoni me kastana (Quince with chestnuts)
Glyko Milo (Apples)