Add gelatin to about 30 ml of water. Peel the grapes with a paring knife...
...Then cut a slit into the grapes, and remove the seeds carefully. To preserve the color, it is good to sprinkle a bit of lemon juice. Chill in the fridge.
Add water to a pot, heat on low, and dissolve the sugar. Add wine and gelatin and dissolve. Turn off the heat, and add lemon juice.
Place the bowl into ice water, and let cool.
Place the muscat grapes into champagne glasses, then add the mixture from step 3. Chill in the fridge for 2~3 hours, and serve!
After removing the seeds, if you cut off the brown tops where the stem and fruit meet, it will turn out prettier.
Tip: There shouldn't be dirt on the grapes Lightly rinse the grapes if needed.
I used Queen Alexandria variety muscat grapes. 95% of the national total this variety are grown in Okayama prefecture. Thy are painstakingly grown in greenhouses without being touched by rain.
This is made with Kyoho grapes and wine. For you wine lovers, you can add 100ml of wine to 250 ml water. Boil the wine well when serving this dessert to children.
This is Kyoho grape and red wine jelly.
Story Behind this Recipe
Okayama prefecture Muscat Grapes taste great by themselves, but I decided to try making them into a jiggly jello. I like soft jello, so I adjusted the amounts. You can make this with other grapes and red wine as well!
- The muscat grapes will oxidize and change color when peeled. Please place them into the fridge as soon as possible after peeling. -This is a soft jelly. Please use 250 ml water if you want a more solidified jelly. -When making this for guests, you won't have to worry about it setting in time if you make it the day before.