Great Grape Ginger Fire Jelly Recipes

WILD GRAPE JELLY

Steps:

• In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
• Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
• Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
• Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
• Bring to boil over high heat, stirring constantly.
• Stir in pectin.
• Return to full boil and boil hard for one minute, stirring constantly.
• Remove from heat and skim off foam with a metal spoon.
• Pour into sterilized jars, leaving 1/8 inch headspace.

EASY GINGER JELLY

Steps:

• heat jelly and ginger to boiling over medium heat in a small saucepan. Remove from heat and let stand to cool.
• Spoon jelly and ginger into sterilized jars and seal. Refrigerate at least 3 days before serving. Store in refrigerator.

GREEN TEA JELLY

Steps:

• put 2 tbsp of the cold water in a small bowl with the agar/gelatin and microwave until dissolved.
• mix the green tea powder and sugar. Add the hot water little by little to make a paste. then add the tap water and mix well.
• quickly mix in the agar/gelatin and place in a mould. chill in the fridge stirring occasionally to prevent separating.
• while setting make the milk sauce by combining the ingredients.
• serve the jelly topped with the milk sauce. Try to serve in shot or cocktail glasses to get the contrast of the green jelly and white sauce.