Grape jelly
Grape jelly is a great idea for a fresh and light late summer meal. There’s not much more to do than get hold of some grape juice, add thickener and sweeteners to your taste, and finally some pieces of apple. The recipe is dedicated to our vegan friends, so we have chosen as a thickener Japanese seaweed and as a sweetener we have opted for malted rice. If you wish you can replace these ingredients with the more common gelatine and white sugar. Obviously, however, in that case it will no longer be vegan.
Ingredients
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malted rice 150 grams
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sea salt 1 gram
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apples Two apples
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grape juice 500 millilitres
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japanese seaweed 7 grams
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strawberry sauce 100 millilitres
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Preparation
Put the grape juice in a pan, add the Japanese seaweed and soak for 10 minutes. Bring to a boil, simmer for 15 minutes, stir the seaweed and add the malted rice. Take off the heat and let it stand until no longer warm. Cut the apples into cubes, mix them with the juice and place them in the moulds. Leave in the refrigerator for at least 6 hours. Serve with strawberry sauce.
Step by step
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Add the Japanese seaweed and leave to soak for 10 minutes
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Bring to a boil and simmer for 10 minutes
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Add the malted rice and salt
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Take of the heat and leave to cool and rest
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Cut the apples into cubes and mix with the juice
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Put everything into the moulds
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Leave to rest and cool in the fridge for at least 6 hours. Serve with strawberry juice
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