Jiggly Agar Grape Jello
I had lots of kyoho grapes, so I made grape jello using kyoho grapes!
I like the texture of jello using agar, so I always use it.
The agar won't harden unless you bring it to a boil, so make sure to boil it. If it doesn't solidify, then transfer it back into a pot, and boil again. Gelatin does not solidify well if boiled, so check out this recipe if using gelatin! For 10 servings. Recipe by Hamumaki
Jiggly Agar Grape Jello
I had lots of kyoho grapes, so I made grape jello using kyoho grapes!
I like the texture of jello using agar, so I always use it.
The agar won't harden unless you bring it to a boil, so make sure to boil it. If it doesn't solidify, then transfer it back into a pot, and boil again. Gelatin does not solidify well if boiled, so check out this recipe if using gelatin! For 10 servings. Recipe by Hamumaki
Cooking Instructions
- 1
Peel the skins of the kyoho grapes if using fresh ones. If using canned, drain the water and put into the jelly molds. You can just use the juice!
- 2
Add sugar and the agar to a pot, and mix together. Adjust the amount of sugar to your liking! Use just a bit at first, and add more (in Step 6) later!
- 3
Add half of the grape juice into the pot from step 2, stir, and turn on the heat.
- 4
Heat it up while slowly stirring, and reduce to a low heat once it has come to a boil. Make sure that it does not overflow!
- 5
Heat for an additional minute over low heat.
- 6
Turn off the heat, add the remaining grape juice all at once to the pot from Step 4, and briskly mix. You can add your preferred wine if serving to adults!
- 7
Skim off the scum.
- 8
The agar will solidify at room temperature, so place it into the bowls while it is still warm, let it cool, and chill well in the fridge.
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