CANNED GRAPE JELLY (Regular & On The Lighter Side)
Peggi Anne Tebben
A fellow JAP member asked for a recipe for canning red grape jelly.
Parts of this I got from a Ball Blue Book.
- 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
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.
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.)