Moskonfyt or grape must jam is a traditional South African product. It dates back to the early days of the old Cape when they first started producing grapes in the 1600’s. Grape must is the mixture of pressed grape juice, skins seeds and pulp. This mixture is reduced down until it has the consistency of a light syrup and is dark amber in colour. If the colour is too dark the grape flavour is lost.
Moskonfyt is not readily available in supermarkets and is quite difficult to get hold of. At this time, I know of the following places that sell it.
Backsberg winery in the Cape
Die Veldskoen Padstal (on the N1 at De Doorns)
Jan Smuts House in Irene have a regular flea market where moskonfyt is sold.
OR try home industry stores.....if they don't have in stock, they are may know of someone who makes it.
This versatile product can be used as a replacement for maple (or any other syrup) in any recipe to give it a modern South African twist.
Take fresh homemade bread, still warm out of the oven, spread with butter and cut into small bite sized squares. Cover the squares with moskonfyt, soaking them, then eat with a knife and a fork!
French Toast with Moskonfyt!
Smoorsnoek with moskonfyt on rice is a typical Cape Malay dish.
The sweet and at the same time slightly acidic flavour complements most fish.
Try moskonfyt with sweet potatoes or use it as a base for crème brûlee.
Category: South African Cuisine