Riesling Wine Jelly

• Wash the grapes in cold water and pluck the stems. Pour into a "Lotte Lotte", strain and collect the escaping juice in a bowl. Place the remaining peel in a linen cloth, twist it tightly, squeeze out the remaining juice and add to the collected juice. Then pour this through a fine kitchen sieve again and dispose of the suspended particles.
• For me, 750 g of plucked grapes yielded 350 ml of clear juice. This then has to be filled up to 750 ml with Riesling. That is the amount of liquid that you need for 500 g of preserving sugar 2: 1.
• Since it takes a little more to gel due to the alcohol, but it would be too sweet with more gelatin, I also added the above-mentioned gelatine. This gives the jelly a nice, creamy consistency.

Preparation:

• Put juice and wine in a saucepan. Stir the gelling sugar, gelatine powder and citric acid into the still cold liquid and bring to the boil. Turn the heat down a little and let it simmer for approx. 5 - 6 minutes. After the end of the gelation test, take a teaspoon of the still quite liquid mass and spread it lightly on a saucer. If the mass attracts quickly and becomes firm, then the jelly is ready. But if it stays liquid, then add a little more gelatine, just no sugar ... and let it simmer again for about 2 minutes. However, the total cooking time should not exceed 8 minutes.
• In the meantime, scald the jars and lids with boiling water to make them sterile. Then immediately pour in the still liquid, hot jelly up to the brim and screw the jars on tightly. Then place the lid down on a damp cloth and let it cool down. Do not turn around until they have cooled down.

Quantities:

• The somewhat strange amount of grapes in this recipe results from the fact that we got them directly from the winemaker, and that was no more. Since the real vintner grapes are now very small and you have way too much skin in your mouth when you eat them, I have just processed them as jelly - in connection with the wine that will be made from them afterwards. Is well suited for wine in your own garden, because it is usually very small-berries.
• The only thing that matters is the total amount of liquid that is left over after passing through and straining it. If you don't want to add wine to it, just take it pure. Otherwise - either pure or mixed - it always has to provide the amount of liquid that is needed for the preserving sugar. The ratio to the preserving sugar can be found in the manufacturer's packaging. The amount of citric acid added depends on the amount, sweetness and gelling ability of the fruit. The addition of the gelatin as well. See "Gelation Test". The possibly required amount in relation to the available liquid can also be found in the manufacturer's packaging.
• I made 2 glasses of wine jelly from the aforementioned quantities.