Grape Prosecco Jelly

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	15 mins
Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg grapes
200 ml Prosecco
Preserving sugar 3: 1

Instructions

Wash the grapes, drain them a little and pluck the berries. Heat the grapes in a saucepan with the prosecco and let them soften. Then grind a little with the potato masher.
Let the mixture cool down a little and then spin Lotte through the liquor to remove the pods and seeds. Measure the juice and add the calculated amount of preserving sugar.
Let it boil for four minutes while stirring according to the instructions.
Pour into prepared jars while still hot, close and place on the lid for about five minutes. Then turn over and let cool. The lid must crack, then the jar has a vacuum.
Note: After it has cooled down, the lid must no longer yield to pressure.

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.