Grapejellyfromfrozenconcentrate Recipes

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.

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.

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:

• 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.)

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.

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.

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.

Steps:

• Wash grapes and remove from stems. Measure 14 cups grapes.
• Combine grapes and 2 cups water in large kettle, cover. Heat to boiling and cook slowly until very tender, about 30 minutes.
• Remove from heat; strain through cheesecloth. Let juice stand 24 hours in refrigerator then strain again.
• Combine strained grape juice and sugar in large kettle; heat to boiling. Pour hot juice into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes.
• Before serving, dilute grape juice concentrate with water to taste and chill thoroughly.