Ingredients
2 kg French or German grapes
700 g sugar
1/2 tsp (3 g) tartaric acid
Method
Sweep grapes pour water. Boil until cracking nipples. The juice is filtered and mixed with sugar. Jelly is ready when the sample taken, placed on the edge of the plate gelled. Add tartaric acid and boil for another 2-3 minutes. Finished jelly is packed hot in containers.
Containers:
Difficulty
Average
Tested
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