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Recipe of: © Monsieur Cuisine

Grape jelly

MC connect
7 jars
Ready in: 0:15 h
Preparation time: 5 min.
Created on: 29.11.2018


  • 1 l homemade grape juice
  • 40 ml lemon juice
  • 500 g jam sugar 3:1


Per jar:

  • calorific value
    1788 kj / 427 kcal
  • protein: 2 g
  • carbohydrates: 101 g
  • fat: 1 g
Preparation time
5 min.
Ready in
0:15 h
  1. To make a jelly from homemade grape juice, first let the juice cool down. Then pour it into the blender jug, add the lemon juice and the jam sugar.
  2. Then, with the measuring beaker in place, mix for 2 minutes/speed setting 3. Then, with the measuring beaker in place, boil for 12 minutes/speed setting 2/120 °C.
  3. Once boiled, carry out a quick set test: to do this, put a spoonful of the hot jelly on a plate. It should become firm quickly. If not, boil for a further 5 minutes.
  4. Pour the jelly immediately into sterilised screw-top jars, seal well and stand them upside down for 5 minutes. Then allow to cool to room temperature.


This jelly does not only taste delicious on bread or crepes and as a cake filling, but also goes well with cheese.



Wash 1.3 kg grapes thoroughly and place in the deep steamer basket. Pour 1 litre of water into the blender jug, and insert the cooking pot. Put a heat resistant container (e.g. deep muesli bowl) in the cooking pot. Close the steamer attachment and extract the juice from the grapes with the steamer button. Once the cooking time has elapsed, use a ladle to remove the juice from the very hot bowl, and put aside. Check that there is enough water in the blender jug, and top up if necessary, and heat the juice again with the steamer button. Extract the juice. Repeat this step again. Pour the juice into a bottle and store in the fridge.


Bon appétit with Monsieur Cuisine

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