Chardonnay vanilla jelly

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the grapes and pat them dry well. Cut the grapes in half and remove the seeds. Weigh 150 g of flesh. Score the vanilla pod lengthwise and scrape out the pulp

2. 2

   Place the jam sugar, wine, grapes, vanilla pulp and pod and citric acid in a large pot. Bring everything to a boil over high heat while stirring and boil for at least 4 minutes while stirring continuously

3. 3

   Remove the vanilla pod. Immediately fill jelly to the brim into prepared twist-off jars. Close and place on the lid for 5-10 minutes. Let cool off. Makes 5-6 jars of 200-250 ml capacity. Jelly quantity approx. 1.2 litres