Summary

Ingredients

• 1 kg grapes, light-colored (if possible seedless)
• 1 kg preserving sugar (: )
• 1 packet vanilla sugar
• 1 dash syrup (vanilla syrup)

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Instructions

1. Sort the grapes, remove the stems and wash. Then puree in a blender and pour into a saucepan. If you like pieces of fruit in the jam, you can take 100 g of the grapes before pureeing and cut into small pieces and add to the pureed mass in the pot.
2. Stir in the preserving sugar and bring to the boil. Depending on the instructions on the packet, simmer for about three minutes, then add the vanilla sugar and vanilla syrup and simmer for another minute.
3. Preheat the preserving jars, then transfer the jam, close the jars immediately and turn them upside down for at least 20 minutes. Then turn the glasses over again and let them cool completely. Store in the refrigerator or in a cool and dark place.