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

Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t happen to Kanten and Agar jelly because they are mostly fibre not protein. Also once set, Kanten and Agar jelly won’t melt at normal temperature.

More details athttp://www.chez-k.org/classics/coffee-jelly/

I recommend swapping out the wine with canned pineapple juice when making this for kids! Use ruby red apples on occasions when the appearance is more important; it might be better to use canned peaches if you'll like a smoother, silkier texture. You can use anything as long as you can thinly slice it. Recipe by Tatami.

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

I wanted a new ingredient for ribs.

all grown up jelly

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

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)

A super easy recipe and a nice little present for guests or when invited. I like Glühwein al lot and this is a good way to not only drink it hot after dark but to also have it as a spread or with a Christmassy pancake.Contains alcohol!

I adapted a recipe I saw in a book to use instant coffee, and added a little sugar.If you have granulated sugar, use that instead of regular white sugar. I think it gives a slightly more refined sweetness.As I wrote in the introduction, I added a lot of gelatin to make it the consistency I like, so you can use less if you prefer. Recipe by Shoutaboo

Dessert , make the jelly ahead before serving only took you 10 minutes to make .