Nothing beats Jelly (or Jell-o, as the Americans call it)!
Here’s a delicious recipe that will show you how to extract juice from grapes at home and then use the juice to make some yummy jelly. I use Agar Agar in my recipe, making it vegan friendly too!
Now this recipe is not rocket science, so roughly speaking: a large bunch of grapes is approx. 500 grams and will yield approx. 500 millilitres of juice.
Here is my recipe for making grape jelly at home.
I hope you enjoy it, Raquel x
Homemade Grape Jelly (Jell-o)
Serves 4-8 (depending on the size of your jelly moulds)
INGREDIENTS and EQUIPMENT:
- 1 large bunch of grapes any colour (preferably seedless, but any grapes will do)
- 3/4 of a teaspoon of Agar Agar powder (if using flakes, you will need 1 and 1/2 teaspoons)
- 1/4 cup water
- potato masher
- large bowl
- muslin (cheesecloth)/thin tea towel or a nut-milk bag
- 1 litre measuring jug
- spoon or whisk
- granulated sugar, optional (only if using)
- whatever container(s) or mould you want to set the jelly in
Part 1. Extract Juice
- Remove grapes from stems and wash. Discard stems.
- Place washed grapes into a saucepan with 1/4 cup of water.
- Before putting saucepan on the stove top, squash grapes a little using a potato masher (or better still, your hands!). Hint: You’re looking to break the skins and squash some of the pulp, this will help release juice more quickly as the grapes heat.
- Once mashed, place pot with grapes on stovetop – on a medium to high heat – and bring to a boil.
- Once boiling, lower heat and let the grapes simmer for about 10 minutes. Turn off heat.
- Once again, using a potato masher (not your hands because the grape mixture will be very hot!), squash the grapes firmly for a few minutes in the pot to release as much of the juice as possible.
- Set pot aside and leave mixture to cool to a manageable temperature, about 30 mins.
- Meanwhile, set-up a large enough bowl with the cheesecloth (muslin) or thin tea towel laid over the top of it.
- Once mixture has cooled, pour the entire contents into the bowl on top of the cloth. Gather up the ends of the cloth and twist to strain the juice through the cloth. The tighter you twist and squeeze, the more grape juice you will have. Once you have squeezed all the juice out, you can discard the grape solids left over inside the cloth.
Part 2. Make Jelly
- Pour the juice into the measuring jug. You need 480 ml of juice. Note: You should have more than enough juice, if not, you can top up to 480 ml with some boiling water.
- Pour the 480 mL of juice into a saucepan and put onto stove on low-medium heat.
- Add the 3/4 teaspoon of Agar Agar powder to saucepan and stir or whisk until powder has dissolved.
- Hint: I find the grape juice sweet enough however, IF ADDING SUGAR, carefully taste juice at this point (warning liquid may be quite hot!). If juice is not sweet enough for you, you can add some sugar (1 tsp at a time) until you reach your desired sweetness. Keep stirring to ensure all sugar has dissolved.
- Take pot off of heat and pour finished mixture into jelly mould(s) (whatever you are using). Hint: If you want to add a few halved grapes in the bottom of the mould(s) for added delight, do so now!
- Let jelly set in fridge for at least 4-5 hours, if not overnight.
EXTRA CHEAT: You can skip the whole juice extraction part and buy bottled grape juice to make the jelly. It means you haven’t made something from scratch BUT! I promise I won’t tell 😉