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Red grape – gooseberry jelly

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Ingredients for 1 servings:

  • 1,000 ml grape juice, red
  • 500 ml juice (red gooseberry juice)
  • 1 kg gelling sugar (2:1)
  • 2 packs of citric acid

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the fruit juice with the citric acid and sugar and boil in a large pot for 3 minutes. Test for setting and pour into small twist-off jars. Turn upside down for 5 minutes. Since gooseberries and grapes don’t ripen at the same time, I freeze the gooseberries after harvesting. After harvesting the grapes, I juice the fruit in a steam juicer and only then make my jelly. The jelly also tastes great in yogurt and goes wonderfully with wild boar or venison. I sometimes use it to refine my red cabbage.

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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.

Red grape – gooseberry jelly

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