Summary

Ingredients

• Grapes, red, the amount must be 650 ml juice

For the jelly:

• 650 ml grape juice
• 100 ml port, plus 2 tablespoons
• 500 g preservin suar, 2: 1

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Instructions

1. Wash the grapes, pluck the stems and mash them in a large saucepan with a potato masher. Heat slowly, mashing again and again. The pods give off their color as they heat up. Just before cooking, remove from the stove, let cool down a little and pour through a sieve into a clean, large container. Use a spoon to move the grape mass in the sieve so that the juice can drain off easily. Measure out 650 ml of juice, use the rest for other purposes, e.g. for syrup.
2. Put the cooled juice with 100 ml of port wine in a sufficiently large saucepan, mix with the preserving sugar and bring to the boil while stirring. Let it simmer for 4 minutes, stirring constantly, make a gelling test. Let cook a little longer if necessary. Stir 2 tablespoons of port wine into the finished jelly.
3. Now pour hot into prepared screw-cap jars and close tightly. Let the glasses stand upside down for 5 minutes, then turn them over and let them cool.