Grape jelly

Grape jelly

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 455 kcal
, Carbohydrate: 113 g


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Grape juice

1 ½ kg blue grapes
2 dl water


2 tbsp lemon juice
1 kg preserving sugar (Coop)
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How it's done

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Grape juice

Bring the grapes and water to the boil in a pan, reduce the heat. Cover and simmer until the grapes burst, leave to stand on the switched-off hob for approx. 10 mins., pass through a sieve (yields approx. 1 l juice). Pour the grape juice back into the pan.


Mix the lemon juice and half of the preserving sugar with the grape juice, bring to the boil while stirring, boil fast for approx. 1 min. Add the remainder of the preserving sugar, cook over a medium heat for approx. 4 mins., stirring constantly. Skim off any foam. Ladle the jelly into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend any jars with a screw-top lid, leave to cool on an insulating surface.

Good to know
Shelf life: Store in a cool, dark place for approx. 6 months. Once opened, keep the jar in the fridge and consume quickly.

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