Summary

Ingredients

• 1.2 kg grapes, green or blue
• 900 g pineapple, fresh and peeled (net weiht)
• 100 ml vodka, mild
• 6 organic lemon (s), zest and juice
• 500 g rapes, seedless
• 1 vanilla pod (s)
• 2 sachets preserving sugar, 1: 1 or better : 1, follow the manufacturer`s instructions

Print Recipe Pin Recipe

Instructions

1. Wash approx. 1.2 kg of grapes, put them in a saucepan and chop them up.
2. I use a potato masher or my hands for this, the fastest way.
3. Let the grapes simmer gently for about 20 minutes and then strain them, it should be 1 kg of pulp.
4. Cut the fresh pineapple lengthways and crossways so that very small gaps are formed and add to the grape jam.
5. The amount of 900 g is based on the fact that fresh and peeled pineapple is usually offered in 450 g packaging and the vodka also needs space.
6. Halve the vanilla pod, scrape out the pulp and add to the pulp.
7. Wash the seedless grapes, quarter them and add to the pulp.
8. Add 50% of the preserving sugar and leave to rest overnight.
9. The rest period is used to ensure that the fruit draws additional juice.
10. Rasp and squeeze the lemons, add everything to the pulp.
11. Add the rest of the preserving sugar and cook according to the manufacturer`s instructions (usually 4-5 minutes).
12. Now add the vodka, fill into twist-off glasses and let rest on the lid for about 5 minutes.
13. Turn around, wait for a cracking noise and everything is fine.
14. If you don`t like alcohol, add the vodka before cooking.
15. The alcohol should then have evaporated, but the taste remains.
16. Important:
17. When measuring the gelling sugar, the amount of liquid in the lemons and vodka must not be forgotten.
18. Do not forget the gel test.
19. I myself use gelling sugar 2: 1, it leaves more fruit flavor.