Grape Woodruff Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg grapes, white, seedless
- 3 bottles woodruff syrup, 00 ml each
- 5 packs preserving sugar 2: 1
- 1 pck.Gelfix 2: , (possibly)
- 1 vanilla pod (s)
- 125 cl white wine
Print Recipe
Pin Recipe Instructions
- The grapes stem, wash and weigh, they should make 3 kg. Pour into a saucepan, add the woodruff syrup, the wine and the pulp of a vanilla pod and slowly bring everything to a simmer, chopping up with a hand blender.
- Let the mixture simmer gently for about 30 minutes. Then add the preserving sugar and stir again and again so that nothing burns. Let the puree with the preserving sugar simmer for about 15 minutes, skimming off any foam. Then do a gelation test by filling an egg cup with 2 tablespoons of jam and putting it in the cold. If the mass has the desired thickness, everything can be filled into glasses. If the mixture is too liquid, add a sachet of Gelfix 2: 1 and simmer for another 5 - 10 minutes and then fill it up.
- It is best to use the jars with a twist off lid. Pour the jam and immediately turn the jars upside down. Then turn it around after approx. 15 minutes and let it cool down.
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