May 12, 2010

Grape Jelly

breakfast/brunch, condiment, grapes

Presented by

52 ratings

Prep time: 25 minutes
cooking time 27 minutes
Servings: Makes 8 (1/2-pint) jars

The grapevines in the woods behind our house were strong enough for me to climb, so I picked the grapes each year.

Ingredients

4 1/2 pounds purple grapes
1 cup water
5 cups granulated sugar
3 tablespoons pectin

Directions

1

Combine grapes and water in a large saucepan. Cook over medium heat until grapes are tender, about 20 minutes.
2

Mash grapes slightly and strain through cheesecloth, reserving about 3 cups of the juice and discarding the pulp and seeds.
3

Pour the reserved juice into a large saucepan. Bring juice to a boil over medium-high heat. Add the granulated sugar.
4

Bring to a boil, stirring until sugar is dissolved. Add pectin and boil, stirring until the pectin is dissolved, about 30 seconds.
5

Spoon into 8 hot, sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes.

Grandma's Secret Trick

Grandma had a clever way to make sure her canned goods were properly sealed. For jelly, she first made sure the jelly was boiling, then she retrieved a jar from the boiling water and immediately filled it with jelly. She wiped the screw threads clean, retrieved the dome and ring from boiling water and fit them onto the jar. Then, she immediately inverted the jar and let it stand for 5 minutes. No need to process in a water bath!