Grape jam with pineapple and vodka

Ingredients for 1 servings:

• 1.2 kg grapes, green or blue
• 900 g pineapple, fresh and peeled (net weight)
• 100 ml vodka, mild
• 6 organic lemons, peel and juice
• 500 g seedless grapes
• 1 vanilla pod(s)
• 2 bags of gelling sugar, 1:1 or better 2:1, follow manufacturer’s instructions

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 50 minutes

Wash about 1.2 kg of grapes, put them in a pot, and mash them. I use a potato masher or my hands for this; it’s quickest. Let the grapes simmer gently for about 20 minutes, then sieve them; you should end up with 1 kg of puree. Cut the fresh pineapple lengthwise and crosswise to create very small wedges and add them to the grape puree. The 900 g is based on the fact that fresh, peeled pineapple is usually sold in 450 g packages, and the vodka still needs room. Halve the vanilla pod, scrape out the seeds, and add them to the puree. Wash and quarter the seedless grapes, and add them to the puree. Add 50% of the gelling sugar and let them rest overnight. The resting time is for the fruit to release more juice. Grate and squeeze the lemons, then add everything to the puree. Add the remaining gelling sugar and bring to a rolling boil according to the manufacturer’s instructions (usually 4-5 minutes). Now add the vodka, pour into twist-off jars, and let it rest on the lid for about 5 minutes. Turn it upside down, wait for the popping sound, and everything’s fine. If you don’t like alcohol, add the vodka before boiling. The alcohol should then have evaporated, but the flavor will remain. Important: When measuring the gelling sugar, don’t forget the liquid content of the lemons and vodka. Don’t forget to do the gelling test. I personally use a 2:1 gelling sugar ratio, which retains more fruit flavor.