Garden Lovers' Rheinhessen Trilogy – Autumn Glow

Ingredients for 1 servings:

• 1 ½ kg grapes, blue, freshly harvested
• 1 kg gelling sugar, 2:1
• 500 ml red wine, e.g. Dornfelder
• 4 bags of mulled wine spice
• 1 tsp cinnamon
• 3 tbsp rum, for the lids

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 24 minutes; Total time approx. 6 hours 44 minutes

aromatic spiced grape jelly with alcohol content, makes 7 glasses of 400 ml each

Wash the grapes, remove the stems, and then boil in a saucepan for about 20 minutes. Then strain through a fine sieve to retain the seeds and fruit skins. Measure the resulting juice; it should yield one liter. Add the amount of gelling sugar for 1.5 liters of liquid—a total of 1 kg if using a 2:1 gelling sugar. Bring the juice to a boil, then add the wine, mulled wine spice, and cinnamon. Boil briskly for four minutes. Meanwhile, rinse the jars with hot water and swirl the lids with rum, leaving the remaining rum in the lids. Test for setting. Immediately pour the jelly into the prepared jars while it is still hot, seal, and turn upside down for five minutes. Slowly turn over and allow to cool.