Fresh Grape Jelly
|Black grapes||3 Pound (1 1/2 Kilogram)|
|Gelatin||1 1⁄2 Tablespoon|
Remove stems from grapes, discard any imperfect fruit.
Wash grapes well, place in pan, break grapes by squashing lightly with potato masher or fork.
Cover pan, bring slowly to boil, reduce heat, simmer, covered 10 minutes, or until grapes are pulpy.
Push grapes through strainer, discard pulp.
Strain grape juice through finer strainer or damp cloth for a finer-textured jelly.
Measure juice, allow 1 teaspoon gelatine to each 1/3 cup of juice.
Dissolve the gelatine in about 2 tablespoons of the hot grape juice, stir to dissolve, add to remaining juice, mix well, divide between four moulds of about 1/2-cup capacity, cool, refrigerate overnight.
Dip moulds into hot water for about 10 seconds, turn on to serving plates.