Grape Jelly and Mosto Cotto Balsamic
I washed and sorted the grapes.
This is some of the heritage that I have from my
Grandmama Bradham. Her chinois or stainless steel
cone with pestle. You can see it was well used! The pestle
is seasoned with many grapes and other fruits and vegetables!
I got 8 cups of juice from the grapes.
About the Mosto Cotto...
"Also called vino cotto, saba, and petimezi, mosto cotto means �cooked must.� The �must� is smashed grapes that in this case are cooked down into a delectable sweet sauce with the consistency of maple syrup. It is heavenly on fruit, cheese, or in salad dressings.
"Also called vino cotto, saba, and petimezi, mosto cotto means �cooked must.� The �must� is smashed grapes that in this case are cooked down into a delectable sweet sauce with the consistency of maple syrup. It is heavenly on fruit, cheese, or in salad dressings.
This is an ancient recipe found in countries all around the Mediterranean. It was originally used to create a sweetener in the era before sugar cane was introduced to that part of the world."
This is the mash or "must" (grape skins and seeds) that was left over.
I covered with water and simmered low and slow for 2 hours.
I added about 1/4 cup of red wine vinegar, and continued to
simmer until it was the consistency of a light syrup.
Grape Jelly
8 cups grape juice*
8 cups grape juice*
10 cups sugar
1 T lemon juice
Combine juices and sugar. Bring to a boil, and boil until the mixture reaches 220 degrees F. Process in jars of your choice in a water bath per canning instruction.
*When using the cone and pestle, this recipe doesn't need the added pectin. The lighter colored grapes (less ripe) contain a higher amount of their own pectin.
For the Mosto Cotto, follow these detailed instructions.
How to make Mosto Cotto (Vino Cotto) recipe
1 T lemon juice
Combine juices and sugar. Bring to a boil, and boil until the mixture reaches 220 degrees F. Process in jars of your choice in a water bath per canning instruction.
*When using the cone and pestle, this recipe doesn't need the added pectin. The lighter colored grapes (less ripe) contain a higher amount of their own pectin.
For the Mosto Cotto, follow these detailed instructions.
How to make Mosto Cotto (Vino Cotto) recipe
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