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.


30 minutes Total time
15 minutes Active time
Serves 4 persons
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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.

As for the choice of apples to use, bear in mind that if you want to have a little sharpness in your dessert, you should opt for green apples, or Granny Smiths; but if you want a sweeter jelly, choose sweeter apples such as the common yellow apple.
Grape juice can be made with a simple extractor that crushes the grapes and extracts the juice that can then be pasteurized and stored.

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