Jiggly Kyoho Grape Jello That is Full of Grapes

• 1 half a bunch Seedless grapes (such as kyoho or pione grapes, etc.)
• 450 ml 100% grape juice
• 5 grams Gelatin powder

1. Sprinkle in gelatin powder into half the amount of grape juice, and set aside.
2. In the meantime, peel the grapes.
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. Microwave the juice from Step 1 for about 50-60 seconds.
5. Check to see if the gelatin has completely dissolved.
6. If so, pour in the remaining juice.
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. Serve in glass bowls, and enjoy
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. 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.

grapes, grape juice, gelatin powder

Taken from cookpad.com/us/recipes/149566-jiggly-kyoho-grape-jello-that-is-full-of-grapes (may not work)