Red Grape Jelly

Ingredients

• 1 kg red wine grapes
• 1 l red grape juice
• 1 orange (unprocessed)
• 1 cardamom pod
• 500 g coconut palm sugar
• 10 g agar-agar (2 tsp)

Instructions

1. 1.

   Wash and lightly mash the grapes with a potato masher. Add fruit and juice to a pot, bring to a vigorous boil, then reduce heat and simmer gently for 20–30 minutes until fruits soften and break down.

2. 2.

   Meanwhile wash the orange, slice thinly, add to the pot with cardamom, and simmer for another 10 minutes.

3. 3.

   Pour the pot contents through a coarse muslin cloth, catch the juice, and let it drain overnight.

4. 4.

   Bring water to boil in a large pot and submerge jars for 10 minutes to sterilize.

5. 5.

   Mix the resulting juice with coconut palm sugar, stir frequently until boiling, whisk in agar-agar, simmer for another 5 minutes, then remove cardamom.

6. 6.

   Pour hot jelly into jars, clean rims, seal immediately, and place on the lid to create a vacuum. Repeat until all jelly is filled. After about 5 minutes, jars can be turned upside down.