White grapes in wine jelly

Ingredients for 5 servings:

• 1 kg grapes, white and seedless, organic, e.g. Sultana
• 1 lemon(s), organic
• 1 tbsp vanilla sugar
• 300 ml white wine, to taste
• 200 g gelling sugar, 3:1

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 44 minutes

Place the grapes in a sieve, rinse thoroughly with cold water, and drain well. Pluck the grapes from the stems, halve them, weigh 50g, and set aside. Rinse the lemon with hot water, rub them dry, and peel a strip of zest with a sharp knife. Mix the remaining grapes with the lemon zest and vanilla sugar in a saucepan and let it steep for 2 hours. Bring the grapes to a boil while stirring, then simmer for 4 minutes. Pour the grapes through a fine sieve into a saucepan and measure out 1/2 liter of juice. Halve the lemon, squeeze one half, and pour the lemon juice through a tea strainer into the grape juice. Add the wine and gelling sugar and bring to a boil. Simmer everything for 4 minutes, then test for setting. Add the remaining halved grapes and, if desired, a few thin strips of lemon zest, and bring to a boil again. Then pour the jelly into prepared jars and seal tightly. Turn the jars frequently while cooling so that the grapes can distribute well in the jelly.