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Preparing Grape Juice for Jelly

  • Mar 17
    What is the difference between jelly and jam? Jelly is made from the clear juice of the fruit while jam is made from crushed fruit. Let’s look at how to prepare juice from grapes for this classic product.To get more news about coconut juicer machine, you can visit hl-juicer.com official website. Use Fresh Grapes. For best results, begin the preservation process within 24 hours of picking. If you are unable to process the grapes immediately after harvesting, refrigerate the unwashed grapes. Preparation of Grapes. Wash hands for 20 seconds. Pull the fruit off the stems, wash in a container of cold water, and discard any soft or moldy grapes. Do not remove skins from grapes as the pectin is more concentrated in this portion of the fruit. Select about ¼ of the grapes needed at the firm ripe stage and ¾ fully ripe. This is especially helpful when making a long cooking jelly without added pectin. Extract the Juice. Begin by placing the selected grapes in a non-corrosive pot and smashing with a potato masher until the juice begins to flow. Add only enough water to prevent scorching and bring to a boil. Reduce heat and simmer about 10 minutes. Stir the grapes occasionally while cooking to prevent sticking. Mash the grapes again halfway through the cooking process to break up as many remaining grapes as possible. Extract the juice from the grapes by placing a large sieve lined with 2 layers of cheese cloth on top of another pot. Another option is to use a jelly bag. Ladle the cooked grape mixture into the sieve and let sit for several hours or overnight in the refrigerator. You can repeat the straining process a second time if you wash the sieve or jelly bag. A third straining is not necessary. Using a coffee filter will give a clearer juice product. Clarify the Juice. When you take the pot with the strained juice from the refrigerator do not mix it. Avoid disturbing the sediment on the bottom of the pot. Pour off the clear liquid into a clean container to be used for making the jelly. Sediment on the bottom of the pot should be discarded. Straining the juice is the way to ensure jelly does not contain tartrate crystals Freezer jam is popular because of the ease by which it can be made and does not heat up the kitchen. You may be surprised to learn that jelly can be made as a freezer product too. Freezer grape jelly requires the use of special recipes or special pectin. Freezer jam made with regular pectin uses about double the amount of sugar as the cooked version of the same product. Special freezer pectin may use only a cup or two of sugar per recipe. Refer to the recipe insert in the pectin box. Freezer jellies are sometimes referred to as instant jelly or as uncooked jelly. Again, if the freezer jelly is made with less sugar, the consistency of the jelly is usually softer.