“A nice treat with a cheese platter instead of quince paste.”

Ingredients Nutrition

  • 1 12 kg grapes, any variety
  • 450 g sugar, for every 450g of pulp
  • grapeseed oil


  1. Pick the grapes from the stem and wash well.
  2. Place them into a pot and just cover with water.
  3. Bring to the boil then reduce to a simmer and cook until the grapes are soft.
  4. Strain off the water and pass the grapes through a good mill or force through a sieve.
  5. Throw away the skins and any seeds and weight the resulting pulp.
  6. Place the pulp into a heavy-based pan with the required quantity of sugar.
  7. Cook until the pulp becomes very thick and is difficult to stir.
  8. If the fruit begins to stick and burn, remove it from the pot straight away and continue in a clean pot.
  9. Brush a biscuit tin with the grape seed oil then pour in the paste.
  10. Allow to set, and wrap in plastic.
  11. It is best kept in the fridge although in cooler climates may be stored in a pantry.
  12. It is tastiest after one month as flavour matures.

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