This is a simple to prepare and healthful grape jelly recipe using grape juice to speed up the process.
5 cups grape juice (about 4-1/2 pounds of Concord grapes and 1/2 cup of water)
5 cups sugar
1 package RealFruit pectin
To prepare juice: Sort; wash; and remove stems from fully ripe grapes. Crush grapes; add water; cover; and bring to a boil on high heat. Reuce heat and simmer for 10 minutes. Extract juice. (through sieve or cheese cloth)
To preven formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain throught several thicknesses of damp cheesecloth to remove crystals that have formed.
To make jelly:
Measure juice into a large sauce pot. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil hard for 1 minute, stirring constantly. Skim foam if necessary. Pour into hot, sterilized jelly jars, leaving 1/4 inch head space. Adjust caps.
Process 5 minutes in boiling water bath.
Recipe makes 6 half pints.
Variation: Uncooked Grape Jelly
2 cups lukewarm water
1 box powdered pectin
1 6-ounce can frozen grape juice concentrate
3-1/2 cups sugar
Mix the pectin slowly into the lukewarm water in a 2-quart mixing bowl. Stir constantly until pectin is completely dissolved. Let stand 45 minutes. Stir occasionally, but do not beat. Thaw juice by placing can in cold water. When juice is thawed, pour into a 1-quart mixing bowl. Add 1-3/4 cups sugar. Mix thoroughly. All the sugar will not be dissolved. Add the remaining 1 1/2 cups of sugar to the dissolved pectin mixture. Stir constantly until all sugar is dissolved. Mix the juice with the pectin mixture. Stir constantly until all sugar is dissolved.
Pour into freezer containers, leaving 1/2-inch headspace. Cover with a tight lid. Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate.
Variation: Easy Grape Freezer Jelly
2 cups bottled Concord grape juice
4 cups sugar, measured into separate bowl
1 pouch Certo Fruit Pectin
2 tablespoons water
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Measure juice into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix pectin and water in small bowl. Add to juice mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
A Byte of History
In 1923, Welche's Grape Jelly was introduced.
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