Gleaning in November

So the harvest is over - but the vineyard still has more to offer. I spent a happy half an hour the other day gleaning among the vines - picking those odd bunches that had been left. Not wine making on offer - certainly not in my kitchen - but instead I managed to produce some very nice grape jelly, both the “on toast” and ‘ birthday” variety.

I would highly recommend pure grape jelly. I ran the grapes though a juicer, and then a muslin bag to produce clear juice. After that, just add some gelatine (as per the instructions on the packet) - no extra sugar needed. They set beautifully and the result was a slightly sharp but very refreshing jelly. Perfect end to the meal with or without an accompanying glass of Stonyfield.