Isabella grape jelly
Add another grape preservation recipe to your notebook. This time we will cook jelly from Isabella grapes. I suggest using pectin as a thickener. It is easy to work with it and the effect is always excellent.
Step-by-step cooking recipe
Remove the grapes from the brushes, rinse and put in a saucepan.
Add water and boil for 10 minutes.
Wipe the resulting mass through a sieve.
Pour into a saucepan, add 1 kg of sugar and boil over low heat for 20 minutes.
Mix the pectin with the remaining sugar and pour it into a saucepan.
Boil for 5 minutes, arrange in jars and roll up.