If you want to get a jelly with a smooth texture and a bright taste, then adding pectin to grape jelly is a great option. Pectin is a universal natural thickener, and at the same time it increases the shelf life of blanks.
Step-by-step cooking recipe
Mash the grapes with a crush, add 0.5 cups of water, bring to a boil and boil for 10 minutes.
Grind the grapes through a sieve and let cool.
Mix the pectin with sugar and pour it into the grapes. Add lemon juice.
Bring the billet to a boil, boil for another 10 minutes and roll it into sterile jars.
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