GRAPE JELLY
This is a short and simple grape jelly recipe.
Provided by JELLYKO
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 48
Number Of Ingredients 3
Steps:
- Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
- Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
- Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g
GRANDMA'S GRAPE JELLY
Grandma died when I was quite small but her jelly recipe has been passed on to me and I am sharing it with you. Enjoy!
Provided by Mysterygirl
Categories Jellies
Time 40m
Yield 1 batch
Number Of Ingredients 3
Steps:
- To prepare juice, stem grapes.
- Crush thoroughly.
- Add ½ cup water.
- Bring to a boil and simmer for about 10 minutes.
- Place in cloth bag and squeeze out juice.
- Measure 4 cups juice into pan, add sugar and mix well.
- Place on high heat and bring to a boil, stirring constantly. Stir in certo.
- Bring to a rolling boil.
- Boil hard for 1 minute.
- Remove from heat, skim and pour into jelly glasses.
- Parafin at once.
EASY GRAPE JUICE JELLY
I'm not a very good cook... My family nicknamed me Ellie May when I was a kid. My mom tried to teach me how to cook, but I had little patience to learn. The only way she could teach me anything was to find quick and easy recipes for me, like this one. I have since used this simple recipe to teach my son how to can and will be using it this weekend to teach my nieces. It's fast and easy and produces wonderful results making it the perfect first canning lesson.
Provided by Ellie May Clampett
Categories Jellies
Time 20m
Yield 5-6 half pints
Number Of Ingredients 4
Steps:
- Slowly add pectin to lukewarm water in 2-quart bowl, stirring constantly until completely dissolved.
- Let stand 45 minutes, stirring occasionally. (Stir, do not beat.).
- Pour thawed grape juice concentrate into 1-quart bowl.
- Add 1 1/2 cups sugar and mix thoroughly (not all sugar will dissolve).
- Add remaining sugar to dissolved pectin mixture.
- Stir until sugar dissolves.
- Add juice mixture to pectin mixture.
- Stir until sugar dissolves.
- Pour into containers.
- Cover with tight lids.
- Let stand at room temperature for 24 hours or until set.
- Pour into canning jars, seal and turn upside down for 10 minutes. Then turn upright and let cool. You will hear the lids pop and seal as the jars cool down.
- Can also be frozen for up to a year or refrigerated for a month in airtight containers.
Nutrition Facts : Calories 585.3, Fat 0.2, Sodium 22, Carbohydrate 150.8, Fiber 1, Sugar 141.5, Protein 0.7
CERTO GRAPE JUICE JELLY
Bottled grape juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
Provided by My Food and Family
Categories Home
Time 30m
Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Pour juice into 6- or 8-qt. saucepot. Add sugar; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
GRAPE JELLY
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
Provided by Darlene Summers
Categories Jellies
Time 32m
Yield 6 pints
Number Of Ingredients 3
Steps:
- First make the grape juice using clean washed grapes.
- To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- Bring to a boil and simmer covered for 10 minutes.
- Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- In a very big pan, put 5 cups of the juice.
- Add the fruit pectin to the juice.
- Mix well.
- On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- Remove from heat, skim off foam and pour into hot jars.
- If using paraffin, pour hot paraffin in on top of jelly.
- Or seal with canning lids.
Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8
ROSY GRAPE JELLY
Use pretty glass jars for this vibrant-colored, full-flavored jelly everyone will enjoy on their toast or muffins. The jelly makes a wonderfully delicious and easy hostess gift for the holidays, or for any fall/winter occasion. You may want to tie on a festive cover made of holiday fabric or paper.
Provided by PJ's kitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 36
Number Of Ingredients 4
Steps:
- Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20.7 g, Sodium 0.4 mg, Sugar 20.5 g
GRAPE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
QUICK GRAPE JELLY
From The Southern Living Cookbook. A very simple jelly using bottled grape juice. Goes together in no time, so it's perfect for last minute gift ideas or beginning jelly makers. Uses hot water bath canning.
Provided by LonghornMama
Categories Jellies
Time 30m
Yield 4 half-pints
Number Of Ingredients 3
Steps:
- Combine grape juice and sugar in a large Dutch Oven; bring to a boil, stirring constantly.
- Stir in pectin; boil 1 minute, stirring constantly.
- Remove from heat, and skim off foam with a metal spoon.
- Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes.
Nutrition Facts : Calories 756.8, Fat 0.1, Sodium 3.8, Carbohydrate 194.3, Fiber 0.6, Sugar 193.6, Protein 0.7
RUBY RED GRAPEFRUIT JELLY
This jelly is so easy, and is definitely something you won't find at the grocery store! I make it using Ocean Spray Ruby Red Grapefruit juice because I trust their juices.
Provided by Tobys Foods
Categories Jellies
Time 25m
Yield 1 T, 96 serving(s)
Number Of Ingredients 3
Steps:
- In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
- Add sugar and return to a rolling boil. Boil hard one minute.
- Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.
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