Grape Compote

1. 1 Grapes≈ $6.00 per kg 450 g
2. 2 Sugarpack 1 kg ≈ $1.60 250 g
3. 3 Citric acid 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Separate the grapes¹ into small clusters or individual berries, discard any bruised or rotten ones, then wash and dry them.

2. Sterilize a 3 l jar and lid: steam the jar or heat it in the oven at 120 °C for 20 minutes, and boil the lid for 5 minutes.

3. Put 450 g grapes¹ into the jar and pour in boiling water up to the neck (about 1.7 l water). Cover with the lid and leave for 15 minutes.

4. Drain the water into a saucepan, bring it back to a boil, and pour it over the fruit a second time for 10 minutes.

5. Drain the water into a saucepan (about 1.5 l), add 250 g sugar² and 1 g citric acid, bring to a boil, and simmer the syrup for 3 minutes.

6. Pour the boiling syrup over the fruit up to the very rim and immediately seal with the lid.

7. Turn the jar upside down, wrap it up, and leave to cool for 24 hours. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 5 days.