Jiggly Kyoho Grape Jello That is Full of Grapes

1. 1

   Sprinkle in gelatin powder into half the amount of grape juice, and set aside.

2. 2

   In the meantime, peel the grapes.

3. 3

   Cut a cross into the opposite end of the stem (the side without a hole), blanch them in hot water for 15 seconds, soak in cold water, and then peel them.

4. 4

   Microwave the juice from Step 1 for about 50-60 seconds.

5. 5

   Check to see if the gelatin has completely dissolved.

6. 6

   If so, pour in the remaining juice.

7. 7

   Pour the mixture into a large plastic container, add the peeled grapes, and refrigerate for at least 4 hours for the gelatin to set.

8. 8

   Serve in glass bowls, and enjoy

9. 9

   If you use 450 ml of juice, the jello will be very soft, wiggly, and jiggly (in the photo I used 450 ml of juice).

10. 10

    This is a rearranged version of my grapefruit jello recipe, but grape juice tends to make the jello firmer, so I increased the amount of juice.

* Per serving · 4 servings · Values may vary.

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