GRAPE JELLY RECIPE FULL
We usually fill the sink full of water and pop them in there for a few minutes. Preparing the grapesįirst step is to remove the grapes off the cluster’s branch and give them a bath. As an Amazon Associate I earn from qualifying purchases. To make grape jelly with liquid pectin, start by mixing the sugar and grape juice and bringing the mixture to a boil. I am a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for this site to earn fees by linking to Amazon and affiliated sites. Reduce the heat to medium and use a potato masher to crush the grapes while continuing to cook for a couple of more.
GRAPE JELLY RECIPE HOW TO
Listen to some great music or podcasts if you wish. How To Make Grape Jelly After washing and stemming the grapes, combine them in a large, deep saucepan with two cups of water, and bring to a. I recommend setting aside a full morning or afternoon, especially if you are going to can the jelly as well as we did. Jelly is a bit more useful and tastier in my opinion.Įven if you are not a fan of nut butter and jelly toast or sandwiches, you can use the jam as a condiment for various savory dishes. So the best way to use up the grapes is by making either juice or jelly. We believe they are Concord grapes (not 100% sure).Īll we know is that the grapes have tons of seeds in them! Impossible to make into raisins and even eating them fresh is a challenge to spit out all the seeds. For exact times of processing, contact your County Extension Agent or consult the newest Ball Blue Book of Canning.Have a bunch of grapes that you need to make into grape jelly? Follow a few simple steps to convert the grapes into grape juice and then a tasty grape jelly. You will have to add approximately 5 minutes of processing for every 1,000 feet above sea level. Process the bottled jelly in a boiling water bath for 10 minutes at sea level. Using a gentle heat dissolve the sugar slowly, stirring frequently.
Wipe the rim with a soft, wet cloth to remove any juice, place the lid on the rim and then tighten the ring down securely. Place grapes, sugar and lemon juice into a preserving pan or similar. Pour the boiling juice into the jars to 1/4" of the rim. Have ready sterilized, hot jelly jars with the lids and rings in simmering water. If the jelling point has been reached, the sample will start to jell-set-very quickly. Or place a small amount of the boiling juice in a bowl and let it cool. If the last few drops come together and sheet off the spoon the juice has reached the jelling point. You can test this by dipping a steel spoon into the boiling grape mixture and letting the juice slide off.
but I found you could cut down the sugar and still get a really good jelly.) If you are living at a high altitude (like I do at 5,000 feet) you will need to boil the juice with the pectin until the jelling point is reached. (The pectin recipe uses more sugar than my recipe. If you are living at sea level, follow the directions for grape jelly that comes with the pectin. Mix the sugar with the grape juice in a large non-aluminum pot. Strain the juice again if it is not as clear as you want it. This will make your grape juice very cloudy. During this time gently press on the pulp to remove all of the juice, but do not squeeze so hard that pulp comes through the cheesecloth. This will probably take some time-a few hours or so. Strain the pulp through 2 layers of cheesecloth into a non-aluminum container. You should have a lot of juice by now, expecially with concord grapes. Cook the grapes on medium high until all have popped and the grapes have reduced to about 1/2 of the pot. Add 2 cups of water to keep the grapes from sticking and burning. Fill an 8 qt non-aluminum pot about 3/4 of the way with the grapes. But, I would snip off the clumps of grapes from the main stem. You can remove the grapes from the stems, but it isn't really necessary. Wash the grapes enough to remove the dirt and remove the leaves.
Newer standards of canning recommend that jellies and jams no longer be sealed with paraffin, but that the two piece canning lid be used. There is no really easy recipe for grape jelly from your own grapes because you have to make the juice first.
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