Grape jelly2 comments Aug 14th, 2010 | By Tobias | Category: Breakfast, Recipes
The court yard is full with grapes. They have seeds though and I prefer to eat the grapes without seeds. The idea came up to turn the grapes into jelly and it proved to be a good one. The jelly looks good on a piece of toast and tastes great..
Preparation time: 20 minutes + time to let it rest
- 5 kilograms of grapes
- Gelatin, according to instruction
- juice of a lemon
- some Jasmin blossoms, if available
- 1 kilogram of sugar
Soak the gelatin in cold water to dissolve.
Wash the grapes and remove them from the vine. Put them into a big pot with 2 cups of water. Heat slowly and boil on low heat for 10 minutes.
Drain the grapes to separate the liquids form the skin. return the liquid to the pot. Add the sugar, gelatin and lemon juice. Stir well to mix.
Pour the grape juice into boiled jam jars. Add some Jasmin blossoms if you have. Close the jars, let them cool down, then fridge them.