Homemade Grape Jellogelatin Recipes

OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)

Steps:

• Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
• Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
• Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
• Allow the jars to rest for 24 to 48 hours to completely gel.

GRAPE JELLY

Steps:

• Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
• Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
• Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

HOW TO MAKE GRAPE JELLY

Steps:

• Start with around 4 pounds (1.8 kg) of grapes. The better quality grapes you choose, the better quality jelly you'll have once you finish cooking them. While red or Concord grapes are the most common when making jelly, there's no right grape to choose. Pick a grape that you like the taste of and that you can get a lot of. You can use either seeded or seedless grapes, as well as grapes that are green, white, or red. This will affect the look and taste of your finished jelly, but it will be delicious nonetheless. If you don't have easy access to fresh grapes or don't want to cook them into juice yourself, you can use grape juice instead and skip to Part 2. Make sure the grape juice you choose is made fresh and doesn't have any added sugar.
• Take the grapes off their stems and wash them. Go through and methodically pick the grapes off the stems before throwing the grapes into a large bowl or colander. Once all the grapes have been removed from the stems, use cold water to give them a good wash and to rinse away any dirt or anything else you don't want in your jelly. If you're particularly worried about your grapes being clean, or if you notice any bugs on them as you de-stem them, give the grapes a slight squeeze over your cooking bowl to split the fruit from its skin. This will let you see if anything is wrong with the inside of the grape and easily remove the skin.
• Transfer the grapes to a large pot and add 1⁄2 cup (120 ml) of water. Place a big, heavy-bottomed pan over an element on your stovetop and pour in your grapes. Add around 1⁄2 cup (120 ml) of water to the pot. This should be just enough to stop your grapes from scorching without watering down your juice too much. Depending on the size of your pot, you may need to add more water to stop the grapes from burning. This is absolutely fine. It's much better to have a very slightly weaker grape jelly than it is to have jelly that tastes burnt.
• Crush the grapes up slightly. This will help release some of the grape juice and speed up the cooking process overall. Use a potato masher or a large wooden spoon to press the grapes down into the bottom of the pan, squishing them slightly. Repeat until all of the grapes are slightly crushed. If you don't want to crush your grapes and cook them to remove the juice, you can run them through a juicer instead. This may take a little longer but will give you a perfectly pure grape juice to turn into jelly.
• Bring the grapes to a boil and then simmer. Turn the element on your stove to a medium-high heat and bring your grapes to a boil, stirring occasionally to prevent them from sticking or burning. Once they have reached a boil, reduce the heat to low so that your grapes can begin simmering. Bringing your grapes to a boil for the first time might take a while. Have patience and let them cook to bring out the most juice.
• Simmer the grapes for around 10 minutes. Once the grapes have lowered to a simmer, cover the pot and leave it to cook for approximately 10 minutes. Every few minutes, take the lid off the pot and give the grapes a stir with a large wooden spoon to move them around and agitate them a little. Simmering your grapes is what will extract all of the juice and give you something to work with when making jelly. Keep the temperature low and let them cook.
• Strain the grapes to collect at least 4 cups of juice. After the grapes have been given time to simmer and are sitting in a lot of liquid, you need to strain them. Place a cheesecloth in a strainer over a large bowl, or use a jelly bag or strainer to separate the juice from the pulp. Slowly and carefully pour the juice through your strainer, being careful not to spill any. If you don't want to strain your juice, you could also process the juice and the pulp in a blender or food processor until it makes a smooth puree. This will change the texture of your jelly slightly, but will also be much easier than using a sieve. It may take a while for the juice to strain through the fabric strainers. You can use something to squeeze the grapes and speed up the process, or just leave it overnight to strain by itself. This is a good point to begin preparing any jars that you'll be using to store your jelly.

HOMEMADE JELLO

Steps:

• To begin, you'll want to "bloom" the gelatin in a bit of cool or room-temperature fruit juice, to ensure a smooth and even end result. In a medium mixing bowl, sprinkle the tablespoon of gelatin over 1/4 cup of the fruit juice (I used 100% organic grape juice for this batch), and whisk well until the mixture starts to thicken.
• Once the mixture is nice and thick, pour the 1/4 cup of hot (just boiled) water over it, and whisk well to dissolve evenly. When the mixture is smooth, add in the remaining 1 1/2 cups of fruit juice, and mix well to combine.
• Pour the mixture into a standard loaf pan, greased or lined with parchment paper to prevent sticking, and place in the fridge to set for at least 2 hours. You'll know it's done when the top is firm to the touch!
• Slice into squares and serve immediately, or store in the fridge in a sealed container until ready to serve.

GRAPE JUICE GELATIN

Steps:

• Combine grape juices. Pour 1 cup combined juice into another bowl; sprinkle gelatin over. Let stand to soften, 5 minutes.
• Bring sugar and 1 cup juice to a boil over medium-high heat, stirring to dissolve. Add to gelatin mixture; whisk to dissolve gelatin.
• Stir remaining 2 cups juice into gelatin mixture. Pour into a 9-by-13-inch Pyrex pan, cover, and refrigerate to set, 2 hours.
• When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

HOMEMADE GRAPE JELLO/GELATIN

Steps:

• Sprinkle gelatin over 1/2 cup water in medium sized mixing bowl.
• Let sit.
• Put grapes, sugar and 1/2 cup water into pot and bring to a boil.
• Reduce heat and simmer 12 minute.
• Using potato masher, smash the grapes in the pot to get all the juices out.
• Using a ladle, scoop out the juice into a fine mesh strainer over the bowl of gelatin.
• Press on the skins to get all the juice out.
• You should get about 2 cups of juice (+/- 1/4 cup either way should work fine).
• Pour into a greased loaf pan and chill until firm (3 hours).
• Cut into cubes and serve with sweet cream if desired.

HEALTHY HOMEMADE JELLO RECIPE

Steps:

• Pour the cool water in a medium size mixing bowl and add the gelatin powder.
• Stir briskly until mixed. It will start to thicken a lot.
• Add the ¼ cup of really hot water and stir to mix. It should be thinner now.
• Pour in the juice and mix well.
• Place fresh fruit in a layer on the bottom of an 8x8 baking dish if using.
• Pour the jello mixture over the fruit and stir slightly to make sure it has coated the fruit.
• Put in the refrigerator, covered, for at least 2-3 hours or overnight.
• Cut into cubes or scoop out with a melon baller to make cute shapes.
• Enjoy.