Rize's Pepeçura thickens dark grape juice with corn flour into a cool, gently tart Black Sea dessert.
10 min prep 18 min cook 42 min rest
Keeps the screen on · step-by-step guide · built-in timer
Put the grape juice in a pot and sift in the corn flour.
Whisk the corn flour and sugar while cold so no lumps remain.
Thicken the mixture over low heat for 12 minutes.
Divide the jelly into bowls and cool for 30 minutes.
Sprinkle hazelnuts on at serving time while the surface is still moist enough for them to cling.
💡 Tip: Whisking constantly helps the grape jelly stay smooth as the corn flour thickens it.
🍽️ Serving suggestion: Serve the jelly cold in bowls with grape pieces scattered over the top.
~128
kcal calories
2
g protein
28
g carbs
1
g fat
4.3g
Sugar
0.4g
Fiber
1.7mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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