Grace123s Grape Jelly Recipes

Steps:

• START IN DUTCH OVEN ON TOP OF STOVE BOIL ALL ITEMS UR GOING TO USE.
• PLACE JUICE IN LARGE SAUCE PAN GET HOT ADD UR SUGAR AND PECTIN. WHEN IT COMES TO A BOIL TURN HEAT DOWN SOME AND LET SIMMER FOR 30 MINS OR UNTIL READY TO POUR JUCE IN JARS.
• WHILE JUICE IS SIMMERING AND ALMOST READY TO POUR INTO JARS. TAKE THE JARS OUT TO GET THEM READY TO POUR JELLY/JAM INTO. THEN POUR TO THE FIRST RIM[NOT TO THE TOP OF JAR] PLACE SEALS ON THEM AND RIMS TIGHTLY. WAIT 4 THEM TO START POPPING AND PUT UP LABEL THEM SO U KNOW WHICH IS WHICH.
• HOPE U LIKE THIS SIMPLE EASY WAY TO MAKE JAMS AND JELLY.

Steps:

• BOIL EVERYTHING. I KEPT MY STUFF IN HOT WATER TIL I WAS READY TO USE THEM. WHEN I KNEW IT WAS CLOSE I TOOK JARS OUT AND READIED THEM
• IN LARGE SAUSE PAN ADD 1 QRT OF CRANAPPLE JUICE. 1 BOX PECTIN. ABOUT 6 CUPS SUGAR. I LET IT BOIL THEN TURNED IT DOWN.
• STIR TIL ITS THICKENED, BUT SO U CAN STILL LADEL IT INTO JARS. LADEL INTO JARS. PLACE SEALS ON AND RINGS TIGHTLY ON JELLY.
• WAIT TO U HEAR THEM POPPING PUT UP. HOPE U LIKE THIS JELLY

Steps:

• IN LARGE PAN BOILE EVERYTHING UR GOIN TO USE. WASH BLACKBERRIES. THEN PLACE IN FOODPROCESSOR AND PURREE. THEN POUR INTO LRG SAUSE PAN. ADD 6 CUPS OF SUGAR. 1 1/2 BOX PECTIN. I NOTICED THAT SUREFINE IS A LIL LARGER AND SOME BOXES R A LIL SMALLER. USE THE LARGER POUCHES.
• STIR UNTIL EVERYTHING IS BLENDED WELL. LET COME TO A BOIL AND TURN DOWN THEN ON MED HEAT STIR TIL THICKENS. I ACTUALLY HAD ENOUGH FOR 6 OR 7 JELLY JARS I HAD MY FRIEND BRING A COUPLE JARS OVER THEN SHE TOOK THEM HOME IN MY PAN AND IT THICKENED RITE AWAY AND SHE SAID SHE USED UP ALL HER JELLY JARS.
• GET UR JARS READY. TAKE LADEL AND FUNNEL AND POUR INTO EACH JELLY JARS. THEN PLACE SEALS ON AND RINGLIDS TIGHTLY.
• HOPE U LIKE THIS. I THINK ITS SIMPLE. I HAVEN'T CANNED IN A WHILE BUT I HAD A MASTER TO CALL ON[MARY LOL]. SO I'VE 2 LEFT. I WILL GET ANOTHER CASE OF JELLY JARS AND MAKE MORE. BUT NEXT IS SOURKROUT. SOMETHING EASY LOL HOPE U LIKE THIS

Steps:

• BOIL ALL UTINSILS. WASH RHUBARB AND SLICE THIN. POUR INTO FOOD PROCESSOR WITH A LIL APPLE JUICE
• PLACE IN LARGE SAUCE PAN. PLACE ABOUT 4 CUPS SUGAR IN PAN ALONG WITH REST OF JUICE. STIR TIL SUGAR IS DESOLVED AND COME 2 A BOIL TURN DOWN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED ADD 2 BOX OF PECTIN AND STIR TIL DESOLVED.
• I SET BURNER ON MED HEAT AFTER IT CAME TO A BOIL. AND LET SIMMER ABOUT 30 MINS THIN TIL IT THICKENED UP
• SET UP THE JARS AND LADELED JELLY INTO JARS PLACE SEALS AND RING CAPS ON TIGHTLY AND WAIT TIL THEY POP.

Steps:

• BOIL EVERYTHING U R GOING TO USE. THEN IN LARGE SAUSE PAN POUR APPLE JUICE. 5 CUPS OF SUGAR WHEN HOT STIR TIL BLENDED IN. THEN ADD PECTIN 1 BOX AT A TIME WHILE HOT STIR TIL BLENDED LIKEWISE WITH THE OTHER 2 BOXES. STIR TIL THICKENS.
• POUR INTO JELLY JARS. PLACE SEALS ON THEM AND RING LIDS TIGHTLY. THEN WAIT FOR THEM TO POP

Steps:

• Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
• Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

Steps:

• 2 CUPS CRANBERRY JUICE IN LARGE SAUCE PAN. 51/2 CUPS SUGAR. 21/2 BOXES PECTINS. GET JUICE HOT, POUR IN SUGAR STIR TIL DESOLVES THEN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED BRING TO BOIL. SKIM OFF FROTH. SIMMER 20-25 MINS TIL THICKENS
• POUR HOT INTO HOT JELLY JARS. [IF LIKE USE A CHRISTMASSY DEORATIVE LIDS AND SEALS] PLACE SEALS AND RING LIDS ON TIGHTLY
• LISTON 4 THE POPS AND LET COOL.

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 well before filling.
• Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. 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 towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Steps:

• Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
• Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.