Grape must Jelly - Moustalevria

As its name implies, moustos means grape must, and alevri, means flour, the jelly was originally thickened with flour, or a combination of corn starch and flour. Today most cooks use just the corn starch, and moustalevria is lighter and easier to make.

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1 1/2 cups cornstarch
9 cups clarified concentrated grape juice (see tip), or diluted petimezi (grape molasses)
3-4 tbsp  toasted sesame seeds
1 cup coarsely chopped walnuts
ground cinnamon


  • In a bowl, dissolve the cornstarch in 2 cups grape juice, then mix the rest of the must. 
  • In a heavy pot, heat the grape juice in medium heat, stirring with a wooden spoon. 
  • Stir constantly, until it boils and thickens.
  • Pour into individual bowls or soup plates and let cool completely.
  • Just before serving, sprinkle with sesame seeds, chopped walnuts, and cinnamon.
  • The jelly will keep for about a week in the refrigerator.


Juice fresh grapes to get about 12 cups of juice, or use commercial grape juice. Add 6 cups sultanas grapres and bring to a boil. Simmer for 20 minutes. Process in the blender in batches and pass the liquid through a sieve, squeezing the the sultanas to extract all their juices. Measure to get the 9 cups.
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