Grape must Jelly – Moustalevria

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.


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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s