Grape and woodruff jam

Ingredients for 1 servings:

• 3 kg white seedless grapes
• 3 bottles of woodruff syrup, 300 ml each
• 5 packs of gelling sugar 2:1
• 1 pack of Gelfix 2:1, (possibly)
• 1 vanilla pod(s)
• 125 cl white wine

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Destem, wash, and weigh the grapes; they should weigh 3 kg. Place them in a saucepan, add the woodruff syrup, the wine, and the seeds of one vanilla pod, and bring everything to a slow simmer, breaking it up with a hand blender. Let the mixture simmer gently for about 30 minutes. Then add the gelling sugar, stirring frequently to prevent it from burning. Let the jam and gelling sugar simmer for about 15 minutes, skimming off any foam. Then test the setting by filling an egg cup with 2 tablespoons of jam and refrigerating. Once the mixture has the desired thickness, it can be filled into jars. If the mixture is too runny, add another sachet of Gelfix 2:1 and simmer for another 5-10 minutes, then fill the jars. It’s best to use jars with twist-off lids. Pour in the jam and immediately turn the jars upside down. Then turn it over again after about 15 minutes and let it cool.