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.u00c2u00a0 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.u00c2u00a0 The grapes are usually covered with the sugar and left overnight to wet the sugar.u00c2u00a0u00c2u00a0 In this case less syrup is produced.u00c2u00a0u00c2u00a0 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.u00c2u00a0 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, recipe by Ivy

Preparation time:u00c2u00a0 15 minutes

Cooking time:u00c2u00a0 about 2 hours

Makes: u00c2u00a0about 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)


  1. Wash the grapes well and remove the stems.u00c2u00a0 Weigh the grapes and put them in a colander but they do not have to dry.
  2. In a food processor or a juicer, extract the juice from the 500 grams of grapes and pass it through a sieve.
  3. Put the sugar and grape juice in a large pot and with a wooden spoon or spatula mix until the sugar dissolves.u00c2u00a0 Put on the heat and keep mixing for about 5 minutes until the granules of the sugar dissolve.u00c2u00a0 Remove from the heat and put the grapes in the pot.u00c2u00a0 Let them sit in the syrup for about an hour.
  4. 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.u00c2u00a0 On high heat bring to boil and mix continuously for five minutes.u00c2u00a0 You will see froth forming on top but as you continue mixing it will go away.
  5. After mixing for 5 minutes remove the grapes with a slotted ladle in a colander.u00c2u00a0 Put back in the pot any juices strained from the grapes and add the geranium leaves (or vanilla) and the lemon peel.
  6. Simmer for about 45 minutes until the syrup is ready, making sure that you are not far away as it may overflow.u00c2u00a0 At the end add the lemon juice and mix.u00c2u00a0 Return the grapes in the syrup, mix for 1 minute and then remove from the heat.
  7. When completely cold, store in sterilized jars. u00c2u00a0 You do not have tou00c2u00a0remove the geranium leaves as they add extra aroma.


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.u00c2u00a0 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.

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)u00c2u00a0Glyko Syko (Fig spoon sweet)


About Spoon sweets

How can we tell if the syrup is ready?

How to fix spoon sweets

How to sterilize jars


Kopiaste and Kali Orexi!!

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11 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Glyko Stafyli (Grape Preserve)

  1. u00ceu009f/u00ceu0097 Katerina u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    u00ceu0088φτιαξε και η μητu00ceu00adρα μου πριν λu00ceu00afγες μu00ceu00adρες. Κu00cfu008cλαση μu00cfu008cνο αυτu00cfu008c σου λu00ceu00adω, με γιαοu00cfu008dρτι. Αν δεν σταματu00ceu00aeσω εγκαu00ceu00afρως με βλu00ceu00adπω να αρχu00ceu00afζω πu00ceu00acλι τα Milko για να χu00ceu00acσω τα κιλu00ceu00ac.
    My recent post Spanakotiropita Spinach Pie with Feta

  2. u00ceu009f/u00ceu0097 Simona u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    You are amazing, Ivy. I consider my kitchen a pretty busy one, but yours is a factory always in production mode. And you are also busy with the book. You have all my admiration. I wish I could find sultana grapes around here.
    My recent post salsa cremosa di peperoni rossi arrosto e mandorle

  3. u00ceu009f/u00ceu0097 lisaiscooking u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Flavoring with geranium leaves sounds lovely! I'd like to grow some various types of geraniums for culinary use. Your fig jam sounds delicious too!

  4. u00ceu009f/u00ceu0097 alison u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    grapes preserve,wow,looks amazing,we have sultana grapes here,from greece,of course,i think i will make this!


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