Wash and dry the grapes. Layer alternately grapes, sugar and vanilla sugar in a deep saucepan until everything is used up. Let it steep for half an hour.
Then add a mug of water and slowly bring the mixture to a boil. Reduce the heat, defoam and continue cooking until the juice has gelled. Finally, add the lemon juice. Leave in the pot one night, check the firmness the next day. If it`s too runny, cook for another 5 minutes.
Fill into jars and close them.
The spoonful of sweetness is served next to a glass of cold water when visitors come, or it is served on Greek yoghurt as a dessert.
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