thickening grape jelly

pldurand

My wife and I attempted to make some jelly from grapes off a decorative vine in our yard. Using the juice we added rosemary, lavender, and one part sugar to two parts juice and some grappa at the end of boiling it down. The final temp was 220F. The instructions said that at that temp, the natural pectin would yield a jelly. Then we canned it in jars. Well it was very tasty but ended up with consistency of a thick syrup. 

My idea was to use some agar or other thickener to transform it to a proper jelly. Unfortunately I don't know the method (or the ratio) to make this happen. Is this possible at this stage?

Any help would be greatly appreciated.

Thanks,

Peter

tshewman

would probably divide the results you have into 1/3ds. Take 1/3 and measure ~0.8% Agar. Bring to a simmer over a stove while blending or whisking constantly for about 2 minutes (to hydrate). Pour into a pan, refrigerate and allow to set. Check the texture once set to see if it is too much or too little. Then maybe go up (if too runny) or down (if gel is too rigid) ~.3-.5% accordingly. Food for thought.