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Print Recipe
Spicy Jelly from Grapes "Isabella" Recipe
Perhaps someone thinks autumn as a sad time. And it seems to me that autumn is a generous time, and it is also very colorful. And it's not just the red-yellow-orange landscape outside the window, in the autumn a huge number of colorful vegetables and fruits ripen, which means that it's time to prepare. Spicy jelly from homemade grapes with the addition of cinnamon and anise is obtained with a rich taste and beautiful color.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Proportions of berries and sugar I indicated approximate, because more accurately weigh these components of jelly we will after processing grapes, vede jelly is boiled berry (or fruit) juice with sugar. In order to get the desired consistency and reduce the cooking time, we will add a gelling agent - quittin. You can add a prefix, see the proportions on the package specifically taken substance.
    Proportions of berries and sugar I indicated approximate, because more accurately weigh these components of jelly we will after processing grapes, vede jelly is boiled berry (or fruit) juice with sugar. In order to get the desired consistency and reduce the cooking time, we will add a gelling agent - quittin. You can add a prefix, see the proportions on the package specifically taken substance.
  2. To begin, remove all the grapes from the twigs, removing the spoiled fruit. Put the prepared grapes in a saucepan and add 1-2 tablespoons of drinking water.
    To begin, remove all the grapes from the twigs, removing the spoiled fruit. Put the prepared grapes in a saucepan and add 1-2 tablespoons of drinking water.
  3. Cover the saucepan with a lid, put on medium heat and bring to a boil, then turn down the heat. Grapes need to sweat for about 10 minutes on low heat, so we will extract the maximum taste and aroma, and then it will be easier to extract the juice, and along the way we will get rid of grape seeds. Set the sieve on a deep bowl. Throw the grapes on a sieve and push out the maximum amount of juice. Wipe the mass is not necessary, so as not to push through the sieve small bones, it is necessary to press the juice through the sieve.
    Cover the saucepan with a lid, put on medium heat and bring to a boil, then turn down the heat.
Grapes need to sweat for about 10 minutes on low heat, so we will extract the maximum taste and aroma, and then it will be easier to extract the juice, and along the way we will get rid of grape seeds.
Set the sieve on a deep bowl. Throw the grapes on a sieve and push out the maximum amount of juice.
Wipe the mass is not necessary, so as not to push through the sieve small bones, it is necessary to press the juice through the sieve.
  4. Now the juice must be weighed and, based on its quantity, weigh the sugar and quittin. I have from 600 grams grapes broke a 350 grams juice. For this amount, I took 7 grams of quittin and 350 grams of sugar. So, return the juice back to the saucepan, add quittin, pouring it on the surface of the "rain", constantly stirring. Put the saucepan on the fire and bring to a boil, without ceasing to interfere.
    Now the juice must be weighed and, based on its quantity, weigh the sugar and quittin.
I have from 600 grams grapes broke a 350 grams juice. For this amount, I took 7 grams of quittin and 350 grams of sugar.
So, return the juice back to the saucepan, add quittin, pouring it on the surface of the "rain", constantly stirring.
Put the saucepan on the fire and bring to a boil, without ceasing to interfere.
  5. Now add sugar and spices. To cinnamon and anise can be add cardamom. Bring everything to a boil and cook over low heat for about 5-7 minutes, stirring all the time.
    Now add sugar and spices. To cinnamon and anise can be add cardamom.
Bring everything to a boil and cook over low heat for about 5-7 minutes, stirring all the time.
  6. Grape jelly is ready. Remove the cinnamon and anise and immediately pour the fragrant preparation into pre-prepared jars and close the lids. After complete cooling, remove the jelly in the refrigerator overnight, there it will finally harden and infuse. I did not add lemon juice or acid, because there is already citric acid in the composition of quittin, well, the grapes themselves were quite acidic.
    Grape jelly is ready. Remove the cinnamon and anise and immediately pour the fragrant preparation into pre-prepared jars and close the lids.
After complete cooling, remove the jelly in the refrigerator overnight, there it will finally harden and infuse. I did not add lemon juice or acid, because there is already citric acid in the composition of quittin, well, the grapes themselves were quite acidic.

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