Muscadel grape preserve

Rinse the grapes thoroughly and drain off any excess water. Place in a saucepan with the sugar and bring slowly up to the boil. Once the sugar has dissolved, add the lemon juice and simmer on a medium high heat for 15-20 minutes until the liquid is reduced and syrupy.
Add the Muscadel and a tiny pinch of salt. Boil for another 5 minutes on high, stirring all the while to prevent catching and sticking to the bottom. Pour into a sterilised jar and seal while still hot. Once opened, store in the refrigerator.

Makes 250ml.

Serve with wholemeal Irish soda bread.

Recipe reprinted with permission of Bibby’s Kitchen@36.

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