Red grape jelly with port wine

Ingredients for 1 servings:

• Grapes, red, the amount must be 650 ml juice
• 650 ml grape juice
• 100 ml port wine, plus 2 tablespoons
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Grape processing

Wash the grapes, remove the stems, and mash them in a large saucepan with a potato masher. Heat slowly, mashing continuously. The skins will release their color during heating. Just before boiling, remove from the heat, allow to cool slightly, and then pour through a sieve into a clean, large container. Use a spoon to swirl the grape pulp in the sieve to allow the juice to drain easily. Measure out 650 ml of juice and reserve the rest for something else, e.g., for syrup. Place the cooled juice in a sufficiently large saucepan with 100 ml of port wine, mix with the gelling sugar, and bring to a boil while stirring. Boil briskly for 4 minutes, stirring constantly, and test for setting. Cook for a little longer if necessary. Stir 2 tablespoons of port wine into the finished jelly. Now pour hot into prepared screw-top jars and seal tightly. Let the jars stand upside down for 5 minutes, then turn them upside down and allow to cool.