These days we have finished harvesting grapes from our pergolas and, given the abundance, I decided to make a simple, quick, and completely natural sweet treat.
The grape juice jelly is a tasty idea, perfect as a dessert at the end of a meal or to accompany a cheese tasting.
I used white Moscato grapes, but you can easily make it with other types of grapes, including black ones.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
- Energy 30.81 (Kcal)
- Carbohydrates 7.35 (g) of which sugars 6.41 (g)
- Proteins 0.97 (g)
- Fat 0.06 (g) of which saturated 0.02 (g)of which unsaturated 0.02 (g)
- Fibers 0.32 (g)
- Sodium 0.73 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs white grapes
- 5 sheets gelatin sheets
- 2 tsp sugar
Tools
- Immersion Blender
- Juicer
Preparation
To make the grape juice jelly, start by removing the grapes from the bunches and washing them thoroughly. Cut them in half with a knife and remove any seeds.
At this point, you can proceed in two ways:
– If you have a juice extractor, insert the grapes and collect the juice.
– Alternatively, remove the skin and blend the pulp with an immersion blender or mixer.
Pour the juice obtained into a saucepan and bring it to a boil over high heat. Once it reaches a boil, lower the heat and let it cook for 10 minutes, stirring occasionally.
Meanwhile, soak the gelatin sheets in cold water for a few minutes. Once softened, squeeze them well and set them aside.
Taste the juice: depending on the sweetness of the grapes, decide whether to add all the sugar or just a part of it.
After the 10 minutes of cooking, add the gelatin to the hot juice and stir until completely dissolved. Turn off the heat.
Pour the mixture into a silicone mold. I used a semi-sphere mold with a 1.4 in diameter, but you can choose the shapes you prefer, or use a single mold to cut into portions after cooling.
Let it cool at room temperature for about 1 hour, then transfer to the refrigerator for at least 2 hours before gently unmolding the jelly.
Tips
Store the jelly in the refrigerator, well covered, for up to 2 days.
You can also freeze it: it keeps in the freezer for up to 3 months. In this case, remember to take it out at least 40 minutes before serving, so it has time to become soft again.
