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.

Συστατικά

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

Οδηγίες

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.

Tip

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.