Perhaps someone considers autumn a sad time. And it seems to me that autumn is a generous time, and it is also very colorful. And it's not just the red-yellow-orange landscape outside the window, a huge number of colorful vegetables and fruits ripen in autumn, which means that it's time to get ready. Spicy jelly from homemade grapes with the addition of cinnamon and anise is obtained with a rich taste and beautiful color.
- The proportions of berries and sugar I indicated are approximate, because we will weigh these jelly components more accurately after processing the grapes, and jelly is boiled berry (or fruit) juice with sugar. To get the desired consistency and shorten the cooking time, we will add a gelling agent - quittin. You can add a prefix, see the proportions on the packaging of a particular substance.
- Cover the pan with a lid, put on medium heat and bring to a boil, then turn down the heat. The grapes need to be steamed for about 10 minutes on low heat, so we will extract the maximum taste and aroma, and then it will be easier to extract the juice, and along the way we will get rid of the grape seeds. Transfer the sieve to a deep bowl. Discard the grapes on a sieve and squeeze out the maximum amount of juice. It is not necessary to wipe the mass, so as not to push small bones through the sieve, it is necessary to squeeze the juice through the sieve.
- Now the juice must be weighed and, based on its amount, weigh the sugar and vanilla. I got 350 grams of juice from 600 grams of grapes. For this amount, I took 7 grams of quittin and 350 grams of sugar. So, return the juice back to the saucepan, add the quittin, pouring it over the surface with "rain", stirring constantly. Put the pan on the fire and bring to a boil, stirring constantly.
- Grape jelly is ready. Remove the cinnamon and anise and immediately pour the fragrant remedy into pre-prepared jars and close the lids. After complete cooling, remove the jelly overnight in the refrigerator, where it will finally harden and infuse. I didn't add lemon juice or acid, because there is already citric acid in the quittin, but the grapes themselves were quite sour.