Japanese-style Grape Jelly
- 12 purple grapes, washed, dried with paper toweling
- 500 ml grape juice at room temperature
- 2 tsp agar agar (4 g)
- 1 TBSP lemon juice
- Place grape juice in small saucepan together with agar agar. Bring to the boil then turn down and cook, stirring constantly, for 1-2 minutes until the agar dissolves. Remove from heat and stir in the lemon juice. Allow to cool slightly, so there is no visible steam.
- Swirl some tap water into each serving dish and pour out. (This will prevent the jelly from sticking to the glass so it is difficult to remove). Add 3 grapes to each serving dish.
- Drizzle the grape juice mixture evenly over the grapes – approximately 3 large serving spoons per dish - and place in the fridge for 30 minutes to set. Serve chilled.
- You can also peel the grape skin to make the grapes softer. However, this will remove much of the valuable polyphenols also responsible for the slightly bitter taste of the grape skin.
Per serve: energy 340 kJ (82 Cal); protein 0.5 g; fat 0 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 20 g; fibre 1.2 g; calcium 15 mg; iron 0 mg; sodium 18 mg