CANNED GRAPE JELLY (Regular & On The Lighter Side)

Peggi Anne Tebben

By
@cookiequeen

I've canned a lot of jellies over the years & several kinds of grape jellies: purple, white, muscadine, mustang jelly & wild grape jelly. Have basically used the same recipe for all.

A fellow JAP member asked for a recipe for canning red grape jelly.

Parts of this I got from a Ball Blue Book.


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Comments:

Serves:

Makes 6 - half pints

Method:

Canning/Preserving

Ingredients

5 cups grape juice (about 4 1/2 pounds concord grapes and 1/2 cup water)
1 package powdered pectin, like sure jell
6 cups sugar

Directions Step-By-Step

1
To prepare juice: Select one-fourth firm-ripe and threefourths fully-ripe grapes. Wash and stem grapes. Crush grapes.
2
Add water; cover; bring to a boil over high heat. Reduce heat; simmer 10 minutes.
3
To prevent formation of tartrate crystals in jelly, let juice stand in a cool place 12 to 24 hours; strain through a damp jelly bag or several layers of cheesecloth to remove crystals that have formed.
4
Combine grape juice and pectin in a large saucepot.
5
Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved.
6
Return mixture to a rolling boil. Boil hard 1 minute,stirring constantly.
7
Skim foam if necessary.
8
Heat the flat parts of your lids in a small saucepan of water that covers lids until boiling.
9
Ladle hot jelly into hot. sterilized jars, leaving 1/4" headspace.
10
Place on the lids & adjust. Only should be finger tight.
11
Process 5 minutes in a boiling-water canner.

This means to place jars in a large pot of hot water about the same temperature as the jars of jelly you are putting in there, so they won't break.Water needs to be just over the top of the jars.
Place over high heat, with lid on canner & bring water to a boil.
When water starts to boil, start timing your 5 minutes.
Turn off heat & remove from canner & place on kitchen towel to drain & cool. Leave room in between jars for cooling. Do not touch the jars until the next day.
12
Check jars a few hours after you bring them out to make sure they sealed & the kids are sunk in, not popped up. If they are not sealed after 3 hours, put new lid on & reseal.
13
ON THE LIGHTER SIDE:

GRAPE JELLY with GELATIN

2 packages or 2 tablespoons unflavored gelatin
1 bottle (24 ounces) unsweetened grape juice
2 tablespoons unsweetened lemon juice
2 tablespoons liquid sweetener

In a saucepan, soften gelatin in grape juice and lemon juice.

Bring to a rolling boil, dissolving gelatin; boil 1 minute.

Remove from heat.

Stir in liquid sweetener.

Pour into hot sterilized jars. Seal.
Store in refrigerator. Yield: about 1 pint ( 1 tablespoon = 11 calories.)

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American