The grape jelly will thicken as it stands and the more gelatin you use, the thicker it will be.īe careful not to add too much gelatin as it can throw the consistency off, and allow for the jelly to thicken over time, you can always add in more later if needed. (Or just have a bowl of grapes sitting in water). Put in container and chill for 6-8 hours. Mix entire contents of Crystal Light and gelatin envelopes with 2 cups of cold water. Using toothpick, dip in water and roll in mix. Measure 6 cups of water and put it on the stove to boil. Poke a toothpick in through the spot where the stem was attached. I used the back of a measuring spoon because it fits well into the mesh strainer and pressed the grapes to push the juice through.Īdd one packet of gelatin for every cup of grape juice, stirring well then allow to cool in the refrigerator. 1/3 box Jello Lemon Mix 1/3 box Jello Orange Mix 3 pounds green grapes toothpicks 1 cup water Instructions Pour of each flavor into small bowls. Once it has cooled for about half an hour, use a strainer to separate the grape skin and seeds from the juice, and then pour the juice portion into an airtight container. Cook for about 2 hours, stirring on occasion to prevent burning to the bottom of the pot.Īllow the grapes to cool, at this point they will resemble grape juice more than grapes but there will still be grape skins and seeds. Lower the heat to medium and place a lid on top of the pot. You can press the spoon against the grapes to make the juicing of the grapes process happen faster. The grapes will begin to burst and spill the juice into the pot as it heats up as well as when stirred. Start by adding all of the concord grapes to a pot and cook on high until the grapes start to boil, stirring to keep the grapes from burning to the bottom.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |