Jams and jellies

The flavors and colors of the unsweetened jams made with this extractor recipe make it one of the great successes during tastings. No other material had yet allowed us to achieve such flavors. You can only cook for a minute with this technique.
For quinces in the form of a paste (or quince "candies"), it is enough to cook a little longer.

  See all our recipes for quick jams and jellies

Our sections
 Fresh vegetable and fruit juices    Herbal juices and aromatic oils   Vegetable caviars and nut butters   Sorbets without added sugar   Homemade pasta   Jams and jellies   Plant milks 

White and black grape jelly : See our full recipe

Ingredients
  • 1 kg of black and/or white grapes
  • 250 of sugar
  • 1/2 lemon
  • 5 cc of agar-agar
Tools
  • juice cone
  • graduated tip
Recipe
  1. Rinse the grapes. Remove the flesh from half a lemon.
  2. In the juicer equipped with the juice cone and the graduated tip positioned on 2, insert the grapes and the lemon flesh.
  3. Pour the juice into a saucepan. Add the sugar and agar-agar.
  4. Heat until boiling.
  5. Lower the heat and maintain boiling for 2 minutes.
  6. Pot.

 See our other recipes for quick jams and jellies

 

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