Grape Gelatins Recipes

GRAPE GELATINS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup cold water; let soften.
• Meanwhile, place grapes, sugar, and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer, mashing occasionally with a spoon or potato masher, until grape skins are loosened, 10 to 15 minutes. Stir in softened gelatin until dissolved.
• Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (add water if necessary to yield 3 cups); discard solids. Divide mixture evenly among four serving glasses; refrigerate until set, at least 2 hours.
• In a small bowl, stir together sour cream and honey; spoon over gelatins, dividing evenly, and spread gently to edges. Serve immediately or chill up to 2 days. Just before serving, garnish with halved grapes.

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.

FROSTED GRAPES

Steps:

• Pluck grapes from their stems and rinse in a colander. Pour the gelatin mix onto a plate. Place grapes on the plate one handful at a time and roll around until coated. Transfer to a pretty dish and refrigerate for 1 hour to allow the gelatin to set.

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.

CONCORD GRAPE GELATIN WITH ROASTED PEANUTS

Steps:

• Combine the grapes, sugar, 1/4 cup heavy cream and 1/2 cup water in a medium saucepan over medium heat. Cook, partially covered, stirring occasionally, until the grapes are soft and the sugar has melted, about 10 minutes. Test one of the grapes to see if it is soft enough by pressing it against the side of the pot: If it smashes easily, it is ready; set aside to steep for 5 minutes.
• Put 1/2 cup cold water in a medium bowl and sprinkle the gelatin on top. Let sit until the gelatin is fully absorbed (Do not stir.) Strain the hot grape mixture into the gelatin, whisking gently. Press on the solids in the strainer to extract as much liquid as possible. Discard solids. You should have 3 cups liquid. Skim foam if desired.
• Pour the mixture into six 4-ounce jelly jars, ramekins or pudding cups. Chill until set, at least 2 hours and up to overnight.
• Before serving, whip the remaining 1/3 cup heavy cream to soft peaks with a hand mixer. Dollop the cream on top of the jellies and sprinkle with the peanuts.

GLITTER GRAPES

Steps:

• Spread about 1/4 of the the gelatin mix on a pie plate or plate of your choice. Rinse the grapes under water, and place a handful on the plate.
• Shake the plate gently to roll the grapes in the gelatin, coating the grapes. Place coated grapes into a bowl.
• Repeat with the remaining ingredients until all of the grapes are covered.
• Place the bowl and let set in the refrigerator for at least an 1 hour, until the gelatin is set.
• The colder they are the better.

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.