← Pickles, Relishes, Jams and Jellies
GRAPE JELLY
Pickles, Relishes, Jams and Jellies
Ingredients
Directions
about 4 pounds of grapes
7 cups sugar
1 (1 3/4 oz) box fruit pectin
1 block paraffin
Remove stems from grapes and wash. Crush. Put in a large saucepan or kettle; add about 1 1/2 cups water. Cover and simmer for 10 to 15 minutes, stirring occasionally. Line a colander with several layers of wet cheesecloth; pour grapes into cheesecloth and let drip through. Sometimes this takes a while but is the only way to get really clear jelly. If clarity is not particularly important, squeeze the grapes in the cheesecloth and get the juice out the fast and easy way. (An even easier way is to go to the store and buy bottled grape juice!)
Measure out 5 cups of juice (adding water if you don’t have quite 5 cups of juice). Measure the sugar and set aside.
Put juice into a large kettle and add the fruit pectin. Bring to a full boil and stir in the sugar all at one time. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.
Skim off foam with a metal spoon. Pour into jelly jars leaving 1/2 inch of space at the top. Wipe tops of jars with a damp cloth or paper towel. Seal immediately by gently pouring hot melted paraffin onto top of the jelly, making sure the paraffin touches all sides of the jar. If preferred, seal jars instead of using paraffin.
NOTE: Any kind of grapes will work. Concord grapes make a jelly that is hard to beat. My favorite, though, is a mixture of any grapes that happen to be ripe the day I decide to make jelly.
7 cups sugar
1 (1 3/4 oz) box fruit pectin
1 block paraffin
Remove stems from grapes and wash. Crush. Put in a large saucepan or kettle; add about 1 1/2 cups water. Cover and simmer for 10 to 15 minutes, stirring occasionally. Line a colander with several layers of wet cheesecloth; pour grapes into cheesecloth and let drip through. Sometimes this takes a while but is the only way to get really clear jelly. If clarity is not particularly important, squeeze the grapes in the cheesecloth and get the juice out the fast and easy way. (An even easier way is to go to the store and buy bottled grape juice!)
Measure out 5 cups of juice (adding water if you don’t have quite 5 cups of juice). Measure the sugar and set aside.
Put juice into a large kettle and add the fruit pectin. Bring to a full boil and stir in the sugar all at one time. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.
Skim off foam with a metal spoon. Pour into jelly jars leaving 1/2 inch of space at the top. Wipe tops of jars with a damp cloth or paper towel. Seal immediately by gently pouring hot melted paraffin onto top of the jelly, making sure the paraffin touches all sides of the jar. If preferred, seal jars instead of using paraffin.
NOTE: Any kind of grapes will work. Concord grapes make a jelly that is hard to beat. My favorite, though, is a mixture of any grapes that happen to be ripe the day I decide to make jelly.
Source: PDF page 231
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