Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- ml 1,500 grape juice, red, freshly squeezed
- g 1,000 preservin suar 2: 1
- 100 ml water
- 2 cinnamon stick (s)
- 3 star anise
- 1 clove (s)
- 1 cardamom pod (s)
- 1 pinch (s) allspice powder
- 1 pinch (s) coriander powder
- 4 cl rum, brown
- 5 drops oil (orange oil)
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Squeeze the grapes in a cold juicer; that gave me 1.5 liters of grape juice. Bring the water with the crumbled cinnamon and star anise, clove, cardamom, allspice, coriander and rum to the boil and pour through a sieve into the juice. Pour the juice into a sufficiently large saucepan, stir in the preserving sugar and the remaining ingredients and bring to the boil for a few minutes. Pour the jelly into sterile jars, close immediately.
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