Grape Confiture

Ingredients

• 800 g grapes (blue)
• 250 ml dry red wine (e.g., Blauburgunder)
• 400 g gelatin sugar (2:1)
• 0.5 tsp pepper
• 1 bay leaf

Instructions

1. 1.

   Halve the grapes and steam them with 50 ml water in a pot for about 5 minutes. Then strain through a fine sieve to cool. Add wine to bring the liquid up to 800 ml (depending on gelatin sugar brand), along with pepper (to taste) and the bay leaf, place in a large saucepan and mix in the gelatin sugar. Bring to a boil and simmer for 5 minutes, letting it fizz.

2. 2.

   Immediately fill the hot-washed jars to the brim and seal. Let cool and store dark.