Black Grape Skin Gelatin with Seeds (Black Grape Skin Gelatin for Dani)

Name: Black Grape Skin Gelatin with Seeds
Ingredients: Lave 1 kg of black grapes. In a saucepan, extract the juice from each grape (with seeds). Reserve the skins, placing them in another saucepan. Bring the saucepan with grape juice to a boil and let it simmer for 15 minutes. Remove from heat. Place a large strainer over the saucepan with skins and pour the juice through the strainer, so that only the seeds remain in the strainer. Bring the saucepan with skins and juice back to a boil. Add 500g of sugar and let it simmer. After about 30 minutes, start checking the consistency. To do this, place a little gelatin on a spoon and let it cool. The gelatin should not be too hard - it should have the consistency of gelatin before it becomes firm. The skins are part of the gelatin. After cooking, the skins become quite soft. Store in hermetically sealed containers. This gelatin is slightly acidic, but it's wonderful for serving with black or white bread. It's also great for kids' snacks and coffee breaks. Try filling a baked pastry crust with this gelatin, topping with whipped cream, baking until golden brown, and letting it sit for about 10 minutes.

1
Lave 1 kg of black grapes. In a saucepan, extract the juice from each grape (with seeds). Reserve the skins, placing them in another saucepan. Bring the saucepan with grape juice to a boil and let it simmer for 15 minutes. Remove from heat. Place a large strainer over the saucepan with skins and pour the juice through the strainer, so that only the seeds remain in the strainer. Bring the saucepan with skins and juice back to a boil. Add 500g of sugar and let it simmer. After about 30 minutes, start checking the consistency. To do this, place a little gelatin on a spoon and let it cool. The gelatin should not be too hard - it should have the consistency of gelatin before it becomes firm. The skins are part of the gelatin. After cooking, the skins become quite soft. Store in hermetically sealed containers. This gelatin is slightly acidic, but it's wonderful for serving with black or white bread. It's also great for kids' snacks and coffee breaks. Try filling a baked pastry crust with this gelatin, topping with whipped cream, baking until golden brown, and letting it sit for about 10 minutes.

Ingredients

1
Lave 1 kg of black grapes. In a saucepan, extract the juice from each grape (with seeds). Reserve the skins, placing them in another saucepan. Bring the saucepan with grape juice to a boil and let it simmer for 15 minutes. Remove from heat. Place a large strainer over the saucepan with skins and pour the juice through the strainer, so that only the seeds remain in the strainer. Bring the saucepan with skins and juice back to a boil. Add 500g of sugar and let it simmer. After about 30 minutes, start checking the consistency. To do this, place a little gelatin on a spoon and let it cool. The gelatin should not be too hard - it should have the consistency of gelatin before it becomes firm. The skins are part of the gelatin. After cooking, the skins become quite soft. Store in hermetically sealed containers. This gelatin is slightly acidic, but it's wonderful for serving with black or white bread. It's also great for kids' snacks and coffee breaks. Try filling a baked pastry crust with this gelatin, topping with whipped cream, baking until golden brown, and letting it sit for about 10 minutes.