White grape jelly with rosemary

Ingredients for 1 servings:

• 1,250 g grapes, light (weighed without stems)
• 125 ml white wine
• 60 ml lemon juice
• 1 tbsp rosemary needles
• 500 g gelling sugar 2:1
• some rosemary needles as needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious

Wash the grapes and boil them in a saucepan with the white wine, rosemary, and lemon juice until they burst and are soft. Then mash them all with a potato masher. Place a cheesecloth over a sieve, pour in the grape pulp, and let it drain into a saucepan. Squeeze out the rest with your hands while it is still cold. Measure out 800 ml of the juice – top up with white wine if necessary. Mix in a saucepan with the preserving sugar and bring to a boil. Continue boiling for 4 minutes. Place a few rosemary needles in prepared jars and pour in the jelly. Immediately cover with lids and let cool, turning them over a few times to distribute the needles throughout the jar. I made 6 jars of 180 ml each.