Forest Fruit – Grape Jelly À La Devilsangel

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

2 ½ kg grapes, light and dark mixed
2 ½ kg berries, forest fruit mixture frozen
2 sachets vanilla sugar
g 1,250 preservin suar, 2: 1
possibly grape juice, dark

Forest Fruit – Grape Jelly À La Devilsangel

Instructions

First, thaw the forest fruit mixture in a large bowl.
Wash the grapes and pluck them from the stem, then put them in the juicer and pour the juice into a large saucepan. Also put the forest fruit mixture in the juicer and pour the juice into the pot. Add the remaining juice from the fruit from defrosting to the pot. Now there should be around 2.1 to 2.2 liters of juice in the pot, otherwise fill up with dark grape juice.
Stir the preserving sugar and vanilla sugar into the liquid and bring everything to the boil. Fill into the prepared jam jars, turn the screwed jars upside down for five minutes, done!
Possibly place in the refrigerator overnight so that the jelly becomes firmer. It still remains easy to spread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.