I wanted to make a tart that reflected the season. I tried really hard to poke out the seeds with a toothpick, but wasn't able to remove them well. So I placed the grapes on top, but it turned out they were actually seedless.A tart with just grapes didn't look all that impressive, so I added red wine jelly.Please adjust the baking time for the tart according to your household oven.I had some leftover crème diplomat, which is made by mixing heavy cream and custard cream, so it might be good to make 1/2~2/3 the amount called for. Or you can use the leftovers for another sweet... I used red wine jelly for the finishing touch, but if the jelly is liquid after adding the wine, chill it in the refrigerator for a bit so that it's easier to work with before pouring it on the tart. Recipe by Yukanattsu

More details athttp://www.chez-k.org/cold-items/red-wine-white-wine-jelly/

More details athttp://www.chez-k.org/cold-items/white-wine-jelly/

I found the recipe here: https://www.tasteofhome.com/recipes/sangria-gelatin-ring/ and modified it to my liking. You can use other fruits as well.

I wanted to make jelly in a jiffy whenever I wanted to! So I thought up this recipe.Use 100% fruit juice.If you prefer jelly that's a little bit softer, you can use 6 g of gelatin instead.Please adjust the amount of sugar according to your taste. Recipe by Nacchi sencho

I aimed to recreate a jelly sold by a famous pastry shop in Hokkaido. By using agar, you can enjoy a churned texture that you couldn't when using gelatin, so I recommend using agar if you can.This will taste unripe if you do not use fully ripened tomatoes. This will not turn scarlet if you don't remove the seeds. It might be a pain, but make sure to remove them completely. When removing the scum in Step 6, it will keep surfacing no matter how many times you skim it out, so skim out the white bubbles just once in the beginning. For 3 servings. Recipe by La Land

It's wonderful to eat cool fruit jellies in this hot summer. The jellies which are sweet and fresh, crunchy and chewy, together with the mild sourness of fruits make an interesting and eye-catching dish. (contributed by Aloha Do)

I make this as gifts for family and friends, also makes a nice hostess gift. :chihuahua

I bought a large amount of strawberries on sale, so I made this easy and indulgent strawberry jelly.This is an easy recipe. It's important to use a generous amount of fresh strawberries to give this a taste that rivals professionals. Recipe by mama lisa

I love strawberries so I use lots of them.I always make this when I can get my hands on cheap and tasty strawberries.I finally came up with this recipe after many trial and errors, thinking about the following points: To prevent discoloration, the gelatin liquid should be pinkish, prevent scum floating on top and keep a nice strawberry texture. The picture has two layers, and the bottom part is milk pudding. I used gelatin that requires 250 ml liquid per 5 g gelatin powder. Please check the gelatin package and adjust the amount of liquid you use. Recipe by Ma-nyan

Okayama prefecture Muscat Grapestaste 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. Recipe by Koyokkoyo