Fresh grape jelly
- 1 1/2 kilogram black grapes
- 1 1/2 tablespoons gelatine
Fresh grape jelly
- 1Remove stems from grapes and wash well, discarding any imperfect fruit. Place grapes in a large saucepan; break grapes by squashing lightly with potato masher or fork. Cover pan and bring slowly to a boil. Reduce heat and simmer, covered, for 10 minutes, or until grapes are pulpy.
- 2Push grapes through strainer, discarding pulp. Strain grape juice through finer strainer or clean damp cloth for a finer-textured jelly. Measure juice and allow 1 teaspoon gelatine to each 80ml of juice (see Notes).
- 3Dissolve the gelatine in about 2 tablespoons of the hot grape juice. Stir to dissolve; add remaining juice and mix well.
- 4Divide mixture between 4 x 1/2-cup capacity moulds. Cool and refrigerate overnight. Dip moulds into hot water for about 10 seconds before turning on to serving plates.
From 1 1/2 kg grapes, you should have about 2 cups juice. Serving suggestion: Serve with whipped cream or mascarpone cheese. This dessert can be made one or two days ahead and stored, covered, in the refrigerator.
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