{"id":1443,"date":"2020-06-25T19:34:07","date_gmt":"2020-06-26T01:34:07","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1443"},"modified":"2020-06-25T19:34:07","modified_gmt":"2020-06-26T01:34:07","slug":"balsamic-grape-jelly","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2020\/06\/25\/balsamic-grape-jelly\/","title":{"rendered":"Balsamic-grape jelly"},"content":{"rendered":"<p>Our home city recently lost a culinary institution. One of their specials was to serve their grilled cheese sandwich with what they called &#8220;balsamic jam&#8221;. I never had their grilled cheese, and their &#8220;balsamic jam&#8221; was actually &#8220;balsamic jelly&#8221; made by adding balsamic vinegar to grape jelly in a 1:3 ratio of vinegar to jelly.<\/p>\n<p>This is my tribute to that. It&#8217;s not the same, but it is absolutely delicious paired with grilled cheese, poured over cream cheese, or on toast!<\/p>\n<li>3 cups balsamic vinegar (700ml \/ 24fl oz)<\/li>\n<li>2 cups grape juice (16fl oz \/ 475ml)<\/li>\n<li>1 cup water (240ml \/ 8fl oz)<\/li>\n<li>1lb \/ 450g sugar, reserve about 1\/2 cup<\/li>\n<li>10 allspice berries<\/li>\n<li>2tsp vanilla flavour<\/li>\n<li>3 cloves<\/li>\n<li>2 star anise<\/li>\n<li>2tbsp lemon juice<\/li>\n<li>2tsp calcium water<\/li>\n<li>2tsp Pomona&#8217;s Universal Pectin Powder<\/li>\n<p>Put the first 9 ingredients in a pot. Bring it to an active simmer, not boiling. Switch it off and come back to the mix the next day.<\/p>\n<p>Strain out the spices. Add the 2tsp calcium water to the mix. Bring to a boil. Stir the pectin into the reserved sugar and stir vigorously to incorporate. <\/p>\n<p>Makes about 7 cups of jelly.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our home city recently lost a culinary institution. One of their specials was to serve their grilled cheese sandwich with what they called &#8220;balsamic jam&#8221;. I never had their grilled cheese, and their &#8220;balsamic jam&#8221; was actually &#8220;balsamic jelly&#8221; made by adding balsamic vinegar to grape jelly in a 1:3 ratio of vinegar to jelly. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66,54,56,18],"tags":[],"class_list":["post-1443","post","type-post","status-publish","format-standard","hentry","category-gluten-free","category-jelly","category-pectin","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1443"}],"version-history":[{"count":2,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1443\/revisions"}],"predecessor-version":[{"id":1445,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1443\/revisions\/1445"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}