Gelatina or Grape preserve
Lovely with seasoned cheeses! But also on a slice of 12 month old pecorino romano and with Greek olives!
1 kg white grapes
200 gr sugar
Do choose grapes which are nice and mature, and ideally a variety with a strong perfume.
By hand, press well and remove the juice of the grapes from their pips and skins ... doing this one by one can be quite therapeutic!!
Collect together all the juice mixture and add to it the sugar in a saucepan. Mix well and place it on the heat until it boils.
Continue to cook on a low heat.
The gelatina or preserve can be considered done when if you take a drop from the pan it solidifies immediately on a cold suraface. At that point pour the mixure into your jam jar.
You may before closing the cover the mixture with greaseproof paper which has been dipped in 90 proof alcohol.