Grape jelly with red wine and rum

Ingredients for 1 servings:

• 1 ½ kg grapes, the juice
• 5 tbsp rum
• 250 ml red wine
• 1 tsp citric acid
• 500 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Wash the grapes, pick the berries, sort them, and place them in a large pot. Mash the grapes with a potato masher, bring to a boil, and simmer for a few minutes, continuing to mash them. Drain the grapes into a sieve, collecting 500 ml of juice. Move the grapes around in the sieve with a spoon to release as much juice as possible. Discard the grape pulp and let the juice cool. The number of grapes needed depends on the variety. However, 1.5 kg should definitely be enough for 0.5 l of juice. Use any leftover juice for something else. Put 5 tablespoons of rum in a measuring jug and top up to 250 ml with red wine. Place it in a large, tall pot along with 500 ml of juice and the gelling sugar and bring to a boil while stirring. Boil briskly for a good 4 minutes, stir in 1 teaspoon of citric acid, and test for setting. Pour the jelly into prepared jars while still hot and immediately seal tightly with screw lids.