Grape Jelly with Vanilla Butter and Cardamom
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg grapes
- 1 bottle butter-vanilla flavor
- 0.5 ½ teaspoon, leveled cardamom powder
- 1 bag / s preserving sugar, 2:
Print Recipe
Pin Recipe Instructions
- 2 kg of grapes, wash, separate from the panicles, put in a saucepan and fill with water until the grapes are lightly covered with the water and cook for about 30 minutes. Then do a pressure test with a large spoon in the pot. Press a grape against the inner wall of the pot. If the grapes can be easily squeezed into the pulp, it is good, if this is not the case, to cook a little longer. After cooking, put a cloth in a sufficiently large sieve and pour everything into it. Strain for at least 12 hours, then squeeze out the fruit mass by twisting the cloth.
- Measure 750 ml of juice, add the preserving sugar, aroma and cardamom to a sufficiently large saucepan and boil for at least 5-6 minutes, stirring occasionally. Then fill the jam jars, screw the jars together and let them stand on the lid for about 5 minutes, then turn them over.
- Use the remaining juice for another recipe.
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