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🍰 Rosemary White Grape Jelly

145 kcal · 30 min · 4 servings

Rosemary White Grape Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the grapes thoroughly and let them drain.
  2. 2. Carefully remove the grapes from the stems.
  3. 3. Place the grapes in a pot.
  4. 4. Cover the grapes with the wine.
  5. 5. Bring the mixture to a boil.
  6. 6. Place the lid on the pot.
  7. 7. Cook the grapes for about 5 to 7 minutes.
  8. 8. Wait until the grapes burst.
  9. 9. Lightly crush the grapes with a potato masher if necessary.
  10. 10. Wash the rosemary thoroughly.
  11. 11. Shake the rosemary dry.
  12. 12. Strip the rosemary needles from the stems.
  13. 13. Cut the lemon in half.
  14. 14. Squeeze the juice from the lemon.
  15. 15. Place a sieve over a bowl.
  16. 16. Line the sieve with a clean cloth.
  17. 17. Pour the grapes and the liquid into the cloth.
  18. 18. Twist the cloth slightly.
  19. 19. Gently squeeze the grapes.
  20. 20. Collect the extracted juice.
  21. 21. Measure the collected juice.
  22. 22. Add water to the juice to make 1 liter if necessary.
  23. 23. Add the juice and the gelling sugar to the pot.
  24. 24. Add the rosemary to the pot.
  25. 25. Add the lemon juice to the pot.
  26. 26. Bring the mixture to a boil again.
  27. 27. Set the heat to medium.
  28. 28. Simmer the mixture for about 4 minutes.
  29. 29. Stir constantly.
  30. 30. Take a teaspoon of jelly.
  31. 31. Drop the jelly onto a cold plate.
  32. 32. Wait for about 1 minute.
  33. 33. Check if the jelly sets.
  34. 34. Process the rest if the jelly sets.
  35. 35. Extend the cooking time by 1 to 2 minutes if the jelly is still liquid.
  36. 36. Perform the gelling test again.
  37. 37. Carefully remove the foam with a spoon.
  38. 38. Fill the hot jelly into clean screw-top jars.
  39. 39. Seal the jars.
  40. 40. Place the jars upside down.
  41. 41. Let the jelly cool down.

Nutrition per serving