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Mosel tapas: Grape jelly

Ingredients Grape jelly:

  • 1 kg preserving sugar
  • 900 ml grape juice
  • 100 ml dry Riesling

Preparation Grape jelly:

  1. Add the liquid to the preserving sugar and bring to the boil whilst stirring.
  2. Continue stirring and allow to boil for 4 minutes.
  3. Immediately pour the jelly into sterilised jars and seal well.

 

source: Foodistas.de

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