John Myers
Ingredients for 1 servings:
- 1 kg grapes, small white, seedless
- 1 liter white wine (Riesling), or other dry
- 1 vanilla pod(s)
- 2 pkt. gelling sugar, 2:1
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 55 minutes
for 8 medium-sized glasses, also ideal as a culinary gift
Wash the sorted grapes (without stems) thoroughly and halve or quarter them depending on their size. If you didn’t get seedless grapes, you’ll need to deseed them. You should end up with a net weight of 1 kg; 100 g more or less won’t hurt. Place in a large saucepan, pour in the Riesling, and stir in the gelling sugar. Halve and scrape out the vanilla pods, adding the seeds and the pods. Bring to a boil, stirring occasionally. Let it simmer for 4 minutes, remove the vanilla pods, pour the jelly into sterile screw-top jars, seal, let stand upside down for a few minutes, and then turn them over. To ensure the grapes are evenly distributed and don’t collect on the surface, turn the jars every few minutes, but at least every 30 minutes, and shake them if necessary, while they cool. After about 2 hours and several turns or shakes, the grapes should have found their place in the jar. The jelly won’t set particularly well (if you want it to, you can add more gelling agent or more preserving sugar), but it tastes fantastic on toast with cottage cheese as a base. The amount of vanilla depends on your personal taste. I like to use two vanilla pods, but one is enough for a lighter vanilla flavor.
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