Wash the selected grapes (without stems) well and cut in half or in quarters depending on the size. If you did not get seedless grapes, you have to core them. 1 kg net weight should come out in the end, 100 g more or less does no harm. Pour into a large saucepan, pour in the Riesling, stir in the preserving sugar. Halve the vanilla pods and scrape out, add the pulp and the pods. Bring to the boil, stirring occasionally, let it boil for 4 minutes, remove the vanilla pods, fill the jelly into sterile screw-top jars, close, let stand upside down for a few minutes and then turn.
To ensure that the grapes are distributed well and do not collect on the surface, the glasses should be turned every few minutes, but at least every 30 minutes, and shaken if necessary while cooling. After about 2 hours and repeated turning or shaking of the glasses, the grapes should have found their place in the glass.
The jelly is not particularly firm (if you want that, you should add gelling agent or use more gelling sugar), but it tastes good, for example. B. bombastic on toast with cottage cheese as a base.
The dosage of vanilla depends on personal taste. I like to take 2 vanilla pods, but one is enough for a lighter vanilla flavor.
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