1. Clean the jars and lids carefully, then sterilize them in a pot of boiling water for about 10 minutes and let them drain on a clean kitchen towel.
2. Combine the grapes with the grape juice, put them in a pot and heat until it boils. Then strain through a sieve and measure out approx. 1100 ml. Wash the cress leaves, dry them thoroughly and add them, then puree everything finely.
3. Pour into a large saucepan, mix with the jam sugar and bring to a boil. Boil vigorously over medium heat for 5-6 minutes. Perform a setting test. Then immediately fill the grape jelly into the prepared jars and seal.
Nutrition per serving
kcal: 480
Protein: 1 g · Fett/Fat: 1 g · Carbs: 115 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →