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Cornelian cherry and grape jelly

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Ingredients for 1 servings:

  • 500 g cornelian cherries
  • 250 g grapes
  • 500 g gelling sugar 2:1
  • 1 vanilla pod(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the cornelian cherries and grapes and steam them unprocessed in a sieve with a little water until soft. Remove the soft fruit. Leave the juice in the pot and pass the fruit through a sieve. Weigh the fruit puree with the juice and return it to the pot. Add the seeds of one vanilla pod. Add the gelling sugar according to the amount of fruit puree and cook according to the package instructions. Immediately transfer to hot, rinsed twist-off jars, seal, and leave to cool upside down. Tip: Cornelian cherries have a very fruity but also quite tart flavor. That’s why I mix them either with grapes or freshly squeezed apple juice. The jelly goes well with meat or in sauces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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