Recipe information
Yield
Makes about 315 g (1 1/4 cups)
Ingredients
50 g sugar (1/4 cup)
3 g pectin NH (see page 20) (1 1/2 teaspoons)
0.5 g kosher salt (1/8 teaspoon)
1/2 recipe Concord Grape Juice (page 64)
Preparation
Step 1
Whisk together the sugar, pectin, and salt in a medium pot or saucepan. Slowly whisk in the grape juice and bring to a full, rolling boil. Reduce the heat and cook at a low boil for 2 minutes to activate the pectin and turn the juice into a beautiful jelly. Your kitchen will begin to smell like grape-flavored bubble gum. This is a good sign.
Step 2
Once the pectin has been activated and coats the back of a spoon, remove the jelly from the heat. The jelly can be stored in an airtight container in the fridge for up to 2 weeks.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
