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–+ servings
Whole deep-purple Concord grape gelatin on a white ceramic plate
Ebonie Garnica

Fresh-Pressed Concord Grape Juice Jello

A firm deep-purple Full GAPS jello made with freshly pressed Concord grape juice and pure gelatin.
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Prep Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup freshly pressed Concord grape juice for blooming
  • 1 1/2 cups freshly pressed Concord grape juice cold or at room temperature
  • 2 tablespoons pure unflavored gelatin

Equipment

  • Liquid measuring cup
  • Tablespoon measure
  • Small stainless steel saucepan
  • Small whisk
  • Plain round glass or ceramic gelatin mold
  • Flexible spatula or thin knife
  • White ceramic serving plate

Method
 

  1. Pour 1/2 cup freshly pressed Concord grape juice into a small stainless-steel saucepan. Sprinkle 2 tablespoons pure unflavored gelatin evenly over the juice. Let the granules absorb the liquid for about 30 seconds, then whisk them in.
    Two tablespoons gelatin blooming in half a cup of Concord grape juice
  2. Warm over medium heat for 1 to 2 minutes, stirring or whisking. Stop when the mixture is steaming, slightly foamy, and completely smooth. Remove it from the heat before it simmers.
  3. Stir in the remaining 1 1/2 cups freshly pressed Concord grape juice, cold or at room temperature. Whisk until the mixture is evenly purple with no pale gelatin streaks.
  4. Pour into a plain round glass or ceramic mold and refrigerate for at least 3 hours. Chill 6 hours or overnight for the firmest clean slices. Unmold, cut into 4 servings, and serve cold.
    Fresh-pressed Concord grape gelatin mixture in the same plain round glass mold used to form the finished jello

Notes

Use freshly pressed Concord grape juice and pure unflavored gelatin. One tablespoon gives a softer set; use two tablespoons for the firm, unmolded wedges shown here. This is a texture adjustment for this grape version.

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