Jelly of black grapes - is a truly American treat. In the US, in any supermarket, you can find this dessert. Jelly of black grapes mixed with peanut butter, or make candy simply spread on bread.
When I lived in the USA, I love this jam. Upon returning home began to look for it in our stores, but could not find. It turned out, we have it all no one produces.
Therefore it was necessary to develop a recipe and cook a treat from black grapes. Get Jelly I did not immediately challenge was to find a suitable grape varieties. Since we rarely write in supermarkets grade, then had to be oriented differently.
As a result of its jelly I buy grapes, which is small and the maximum black. With bones or without - not important. Somehow I prepared it from Isabella varieties of which still make wine, it was the most delicious jelly.
Step by step recipe for jelly grapes
First of grape juice I do. Perhaps not the best way, but I'm just knocking the berries in a blender and strain through a sieve. Bones and skin throw.
Pectin or zhelfiks mixed with 2-3 tablespoons of sugar out of the total number. If pectin throw to the juice without sugar, it will curdle lumps and seethe.
The juice is poured into the pot and put on fire. When the liquid is heated a little, "rain" Pour mixture of sugar and pectin, and stirred to homogeneity.
I bring mixture to the boil, add remaining sugar and mixed. After repeated boiling brew jelly for 2-3 minutes, no more. I rented jelly from the heat and add the citric acid, stirred rapidly.
Another hot jelly spreads on banks and immediately capped. Until jelly is hot, it will be enough liquid, but as the cooling becomes thick.
What I do not suffer from the long cooking jelly, preserves useful microelements grapes. Therefore, it should be stored in the cold.
- black grape juice 700 g
- Sugar 400-500 gr
- Pectin or zhelfiks 15 c 2 1 1 sachet
- Citric acid 5 c
And what a jam you favorite? Tell us about it in the comments.