White Isabella grape jelly

Autumn is (sadly) coming, but the good thing about it are all the delicious fruits maturing in September. One of them is Isabella grape, a golden grape with strong scent of strawberries, native of North America!

gelatina uva fragolaIt is often used for the famous fragolino, an Italian wine, but today we want to present it in an unusual way; is there any better way to preserve the scent throughout the coming year than preparing a delicate jelly? 🙂


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Stampa

Withe Isabella grape jelly

Cuisine Egg free, Gluten free, Lactose free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 liters
Difficulty Easy

Ingredients

  • 4.5 kg of white Isabella grapes
  • 1.5 kg of sugar
  • pectin
  • a pinch of salt

Instructions

  1. Gently wash your fruits and separate the grapes from the bunch.
  2. Pour the fruits into a pot and mash them for a few minutes with a pestle, so as to extract the juice.
  3. Cook for about 30 minutes: this operation will further separate the juice from the discard.
  4. Pour the mixture through a large strainer or a cleaning cloth and squeeze to get most juice possible. You should obtain about 3 liters.
  5. Put on the stove and bring to a boil, then add sugar, pectin and salt, and cook for another 10 minutes.
  6. Potted your gelatine very hot, close the jars and let cool slowly, covered by a cloth or blanket. Doing this, you can save the tedious step of sterilization in hot water, because the hot jelly will make it for you 🙂 .

 

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