![]() ![]() Add the 3/4 teaspoon of Agar Agar powder to saucepan and stir or whisk until powder has dissolved.Pour the 480 mL of juice into a saucepan and put onto stove on low-medium heat.Note: You should have more than enough juice, if not, you can top up to 480 ml with some boiling water.Pour the juice into the measuring jug.Once you have squeezed all the juice out, you can discard the grape solids left over inside the cloth. The tighter you twist and squeeze, the more grape juice you will have. Gather up the ends of the cloth and twist to strain the juice through the cloth. Once mixture has cooled, pour the entire contents into the bowl on top of the cloth.Meanwhile, set-up a large enough bowl with the cheesecloth (muslin) or thin tea towel laid over the top of it.Set pot aside and leave mixture to cool to a manageable temperature, about 30 mins.Once again, using a potato masher ( not your hands because the grape mixture will be very hot!), squash the grapes firmly for a few minutes in the pot to release as much of the juice as possible.Once boiling, lower heat and let the grapes simmer for about 10 minutes.Once mashed, place pot with grapes on stovetop – on a medium to high heat – and bring to a boil.Hint: Y ou’re looking to break the skins and squash some of the pulp, this will help release juice more quickly as the grapes heat.Before putting saucepan on the stove top, squash grapes a little using a potato masher (or better still, your hands!).Place washed grapes into a saucepan with 1/4 cup of water.whatever container(s) or mould you want to set the jelly in.granulated sugar, optional (only if using).muslin (cheesecloth)/thin tea towel or a nut-milk bag.3/4 of a teaspoon of Agar Agar powder (if using flakes, you will need 1 and 1/2 teaspoons). ![]()
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