Grape Wine Jelly

Makes about 2.5kg (5 1/2 lbs)

1.4kg / 30lb ripe grapes, crushed
300ml / 1/2 pt dry white wine
700g / 1 1/2lb cooking apples, sliced
1 lemon, washed nd thinly sliced
6 cardamon seeds
sugar

Put the grapes and wine into a large saucepan and bring to the boil over high heat. Lower the heat and simmer gently for 20-30 minutes, until the grapes are very soft.

Add the apples, lemon and cardamon seeds and simmer for 20-30 minutes, until apples are pulpy.

Pour the contents into a gauze bag or large plastic mesh sieve and allow the juices to drip through for at least 12 hours or overnight.

Discard the pulp. Measure the juice and pour i into a large saucepan, then add 500g / 1 lb sugar for every 600ml / 1pt of juice. Stir over a low heat until the sugar has completely dissolved. Increase the heat to high and bring to the boil. Boil briskly, without stirring, for about 10 minutes or until setting point is reached.

Pour the jelly into warmed jars, cover, label and store.