Grape Jelly
Ingredients:
5 Cups of Grape Juice (about 4-1/2 lbs of Concord grapes and 1/2 cup of water)
5 cups of sugar
1 package powdered 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 oevernight, 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 hot into hot, sterilized jars, leaving 1/4 inche head space. Adjust caps.
Process 5 minutes in boiling water bath. Yield: about 6 half pints.
See also:
Grape Food Facts
Good Eats: Grapes
No Sugar Grape Jelly
Quick Grape Jelly
Frosty Grapes
KITCHEN FACTS
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