Wild garlic secco jelly

Ingredients for 1 servings:

• 80 g wild garlic
• 700 ml Prosecco
• 700 g sugar, fine
• 1 bag(s) Gelfix Classic (20g)
• 1 bag(s) of citric acid
• 100 ml Prosecco, possibly up to 150 ml

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 minutes; Total time approx. 12 hours 38 minutes

Heat a saucepan with 700 ml of secco over high heat. Wash the wild garlic, roughly chop it, and add it to the secco in the pan. Bring to a boil, turn off the heat, let the pan cool on the stovetop, and cover overnight. The next day, puree the wild garlic in the secco pan using a food mill. Place a fine-mesh sieve over a bowl and pour the pureed wild garlic and secco into the sieve. Push the pureed wild garlic through the sieve with a spoon until all the liquid is out. Pour the sieved liquid into a measuring jug and refill with secco to make up to 700 ml. Return to the pan and turn on the heat to high. Weigh out the sugar, mix the Gelfix with 2 tablespoons of the weighed sugar, and stir into the boiling liquid. Then add the remaining sugar and citric acid and boil gently for 3 minutes, stirring constantly. Pour into twist-off jars and enjoy.