Unlike most spoon sweets, grape spoon sweet is exceptionally simple to make, as it requires almost no time or effort for peeling, pitting, or cutting.

Translation | Amaryllis Tsegou

The sweet should not be boiled over high heat, as the sugar may caramelize and become too dark. Additionally, the sweet should contain plenty of syrup so the grapes remain fully submerged in the jar; otherwise, they may dry out and crystallise.

Greek grape spoon sweet (Glyko tou Koutaliou)


Greek grape spoon sweet

Prep time: 15 mins | Cooking time: 40 mins | Waiting time: 3 hours | Total time: 55 mins

Ingredients

for 3 medium jars

  • 1,500 g sultana grapes (removed from the stems)
  • 800 g sugar
  • 1½ cups water
  • 1 rose geranium leaf
  • 100 g blanched almonds
  • juice of ½ lemon

Directions

  1. Weigh the grapes, place them in a colander and wash them thoroughly under running water.
  2. Arrange a layer of grapes in a pot and sprinkle with a little sugar. Repeat with another layer of grapes and sugar, then finish with a final layer of grapes.
  3. Pour the water over the top, gently shake the pot to distribute the ingredients evenly and place it over high heat until the mixture comes to a boil.
  4. Reduce the heat and allow the sweet to simmer gently, stirring occasionally. Using a slotted spoon, remove any foam that forms on the surface.
  5. Add the rose geranium leaf and continue simmering until the syrup takes on a little color and thickens slightly.
  6. Turn off the heat and allow the sweet to cool. The grapes will shrink slightly, which will allow you to check the consistency of the syrup. It may require a little more water or further boiling to reach the desired consistency. In any case, bring the sweet back to a boil, adding the almonds and lemon juice.
  7. Remove the rose geranium leaf and divide the hot sweet among clean jars. Seal with the lids, turn the jars upside down and leave them in that position until completely cool.
  8. Once cooled, turn the jars upright, wipe the outside with a damp cloth to remove any syrup residue and store in a cupboard. After opening, store in the fridge.
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