Forest fruit and grape jelly

Ingredients for 1 servings:

• 2 ½ kg grapes, light and dark mixed
• 2 ½ kg berries (wild fruit mix), frozen
• 2 bags of vanilla sugar
• 1,250 g gelling sugar, 2:1
• possibly grape juice, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

with a hint of vanilla, enough for about 8 jars of 450 g each

First, thaw the wild berry mixture in a large bowl. Wash the grapes and pick the stems, then place them in a juicer and pour the resulting juice into a large saucepan. Also add the wild berry mixture to the juicer and the juice to the saucepan. Add the leftover juice from the thawing fruit to the saucepan. The saucepan should now have about 2.1 to 2.2 liters of juice; if not, top up with dark grape juice. Stir the gelling sugar and vanilla sugar into the liquid and cook everything according to the package instructions. Pour into the prepared jam jars and screw on the lids. If necessary, refrigerate overnight to allow the jelly to set. It will still be easy to spread. This makes about 8 jars of 450g each.