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Jiggly Kyoho Grape Jello That is Full of Grapes

Jiggly Kyoho Grape Jello That is Full of Grapes

This jello is full of grapes that are tucked in super-jiggly jelly. Indulge in this extravagant, autumn special jello.

Ingredients

Seedless grapes (such as kyoho or pione grapes, etc.)
about half a bunch
100% grape juice
400-450 ml
Gelatin powder
5 g

Steps

1. Sprinkle in gelatin powder into half the amount of grape juice, and set aside.
2. In the meantime, peel the grapes. Cut a cross into the opposite end of the stem (the side without a hole), blanch them in hot water for 15 seconds, soak in cold water, and then peel them.
3. Microwave the juice from Step 1 for about 50-60 seconds. Check to see if the gelatin has completely dissolved. If so, pour in the remaining juice.
4. Pour the mixture into a large plastic container, add the peeled grapes, and refrigerate for at least 4 hours for the gelatin to set.
5. Serve in glass bowls, and enjoy ♪
6. ★ If you use 450 ml of juice, the jello will be very soft, wiggly, and jiggly (in the photo I used 450 ml of juice).
7. ★ This is a rearranged version of my grapefruit jello recipe (Recipe ID: 675847), but grape juice tends to make the jello firmer, so I increased the amount of juice.

Story Behind this Recipe

This is a rearranged version of a recipe of my own. I learned how to peel the grapes at a restaurant. I remembered that I had left off last year searching for that perfect jello consistency using 100% grape juice. I finished my experimentation recently, and came up with this recipe.