HOME CANNING GRAPE JELLY RECIPE - (4.2/5)
Provided by cwyorkiex3
Number Of Ingredients 2
Steps:
- Start by preparing jars,and get water in your canner heating. Grape Jam Recipe: Place grapes in a stock pot and mash lightly with a potato masher to start juice flowing. Heat on medium heat until grapes are soft and juicy. Run grapes through a food mill or squeezo strainer to remove skins and seeds. I ended up with about 5 cups juicy pulp. Place a spoon in the freezer...trust me you'll use it in a bit, just do it. Combine this with 6 cups sugar. Bring to a boil stirring constantly. Boil rapidly. As jam thickens skim off the foam if necessary. Check to see if jam has gelled. Take a little bit of jam in that frozen spoon in your freezer. (did you do it?) The spoon will quickly cool a bit of jam and you can see if it is starting to jel. Ladle into hot pint jars leaving 1/4 inch head space. Wipe rims and place two piece canning lids. Pack and process according to water bath canning instructions. Don't forget to adjust for altitude. Processing time : 1/2 pints or pints Process for 10 minutes if you are below 6000 ft elevation. 15 minutes if you are above 6000 ft elevation.
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
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