Summary

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

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Instructions

1. 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.