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Two-Tone Grape Jelly

This yummy gelatin dessert may look fancy, but it's surprisingly easy to make.



  • 15 Kyoho grapes
  • 8 mint leaves
  • 150 milliliters white wine
  • 100 milliliters water
  • 50 grams sugar
  • 5 grams powdered gelatin
  • 1 tablespoon lemon juice
  • Mint for garnish

Let's get Cooking...

  1. Cut a small cross along the bottom of the grapes. Drop in boiling water for 20 seconds. Immediately drop the grapes into ice water and peel the skins off. (Keep the skins for later use)
  2. In a saucepan, combine white wine, water, sugar and lemon juice and bring to a boil. Once it starts to boil, turn off the heat and add in the powdered gelatin and mix until dissolved.
  3. Pour half the mixture into glasses and chill in the refrigerator until firm.
  4. Place the grape skins into the other half of gelatin mixture and add the mint leaves. Simmer on low heat for 3 minutes. Turn off the heat and let it sit to cool.
  5. Pour the cooled mixture into the chilled glasses. Add in the peeled grapes and chill in the refrigerator until firm. Garnish with mint before serving.