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

Healthy alternative to normal grapes. These taste like sour patch kids

I received a lot of seedless grapes as a gift, so I thought of making these.The steps are very simple. It would take about 4 days to sun-dry them, but due to weather conditions and with my busy schedule, I used the oven to dry them up. Take your time making these, and keep an eye on them to prevent burning. Recipe by Tamu

Healthy alternative to beat your sweets craving! Taste just as good as 🍬 Candy #summer

There are many grape jello recipes that use grape juice, but I made this crushed gelatin with gingerale.Once the gelatin is added, be careful not to boil or else it won't harden well.Turn off the heat before adding the gelatin. Recipe by mocchi4141

It is an all-around food! it can be a good side dish for spicy and salty food.And it can be eaten as a cool dessert on a hot summer day.If you're tired of plain tomatoes and green grapes, give it a try!

We received a lot of Kyohou grapes as a gift, so I turned some into jam.When straining (squeezing) the jam at step 4, it's very hot so do it after cooling it down a bit.If you add some lemon juice at the end, the color will become very bright and pretty. Recipe by yamita

#colourwhiteThis is very famous recipe from amritsar . It is very delicious in taste .

"Uiro" is a traditional Japanese cake from Komeko (rice flour). This recipe is for simple Wagashi which is a fresh grape wrapped with Uiro dough. Generally we make Uiro with 2 types of rice flours: Joushin-ko & Shiratama-ko, but the Uiro dough in this recipe was made from Joushin-ko.

I made this as a reward for my children, who really worked hard during the first semester of school.The base of the filling is an creamy egg custard tart type. Please refer to the linked recipes for the pastry crust and the custard cream filling. Add a little liqueur to the custard cream to give it a grown-up flavor. You can also add a little lemon juice to the cheese cream used as topping. Recipe by Yukiline