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
Print Recipe
Pin Recipe 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.
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