Grape Jello

Wash and peel the grapes and place them in a large saucepan; cook them over medium heat for about 45 minutes. Stir and mash the grapes often while cooking so that they come apart and release their juices: you will obtain a must. Filter the must in a strainer or press it through a sieve to collect the juice and eliminate the peels: as the mixture will be very thick, use the help of a spoon.

Weigh the juice you've just collected: it should measure about a quart; pour it back into the saucepan and place it back over the heat, adding 10% of the amount of flour in relation to the weight of the juice (3.5 ounces of flour for 1 quart, or about 35 ounces, of water). Bring the mixture to a boil and cook for 2-3 minutes, continuously stirring with a whisk until the flour is fully incorporated.

Pour the mixture into an 8-inch jello mold or into multiple molds, let it cool, then let it set in the refrigerator for at least 3 hours. Gently remove the jello from the mold and serve garnished with whole grapes and mint leaves.