![]() Keep stirring to ensure all sugar has dissolved. If juice is not sweet enough for you, you can add some sugar (1 tsp at a time) until you reach your desired sweetness. Hint: I find the grape juice sweet enough however, IF ADDING SUGAR, carefully taste juice at this point ( warning liquid may be quite hot! ).Add the 3/4 teaspoon of Agar Agar powder to saucepan and stir or whisk until powder has dissolved.Pour the 480 mL of juice into a saucepan and put onto stove on low-medium heat.Note: You should have more than enough juice, if not, you can top up to 480 ml with some boiling water.Pour the juice into the measuring jug.Once you have squeezed all the juice out, you can discard the grape solids left over inside the cloth. The tighter you twist and squeeze, the more grape juice you will have. Gather up the ends of the cloth and twist to strain the juice through the cloth. Once mixture has cooled, pour the entire contents into the bowl on top of the cloth.Meanwhile, set-up a large enough bowl with the cheesecloth (muslin) or thin tea towel laid over the top of it.Set pot aside and leave mixture to cool to a manageable temperature, about 30 mins.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.Once boiling, lower heat and let the grapes simmer for about 10 minutes.Once mashed, place pot with grapes on stovetop – on a medium to high heat – and bring to a boil.Hint: Y ou’re looking to break the skins and squash some of the pulp, this will help release juice more quickly as the grapes heat.Before putting saucepan on the stove top, squash grapes a little using a potato masher (or better still, your hands!).Place washed grapes into a saucepan with 1/4 cup of water.whatever container(s) or mould you want to set the jelly in.granulated sugar, optional (only if using).muslin (cheesecloth)/thin tea towel or a nut-milk bag.3/4 of a teaspoon of Agar Agar powder (if using flakes, you will need 1 and 1/2 teaspoons).1 large bunch of grapes any colour (preferably seedless, but any grapes will do).Here is my recipe for making grape jelly at home. Now this recipe is not rocket science, so roughly speaking: a large bunch of grapes is approx. I use agar agar in my recipe, making it vegan friendly too! 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. Nothing beats Jelly (or Jell-o, as the Americans call it)! Tip: Enjoy jelly on toast, in sandwiches, with cheese or as a glaze for pork or duck.Serves 4-8 (depending on the size of your jelly moulds) Store sealed jars in cool, dark place for up to 1 year. Any jars with discs that have not sealed can be refrigerated for up to two weeks. Ensure that all jars are sealed with discs curving downward that do not move when pressed. Remove jars and let stand undisturbed for 24 hours. ![]() ![]() ![]() Cover with lid and bring to boil boil for 10 minutes. Place jars in canner pour in enough water to cover jars by 1 inch (2.5 cm). Place discs on top and secure with screw bands to fingertip-tight. Wipe jar edge with damp paper towel if necessary to clean. Use non-metallic utensil to remove any bubbles. Add liquid pectin boil for 1 minute, stirring constantly. Measure 4 cups (1 L) of grape juice into large saucepan add sugar and bring to full rolling boil that can’t be stirred down. Suspend dampened jelly bag over saucepan or large container add grapes and juices to jelly bag and let juice drip, without pressing, for at least 2 hours or for up to 8 hours (pressing fruit will result in cloudy jelly). Bring to boil over medium-high heat boil for 10 minutes. In large saucepan, combine grapes with ½ cup (125 mL) water crush using potato masher. Wash and sterilize jars, sealing discs and screw bands in simmering water keep hot. Canning jars with snap lid sealing discs (1 cup/250 mL each)
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