Grape Jelly
 
 
Recipe type: Jelly
Cuisine: Preserved Fruit
Ingredients
  • 4 lbs of grapes
  • 1½ cups of water
  • 6 cups of sugar
  • 1 package of pectin powder
  • 1 tablespoon butter
Instructions
  1. Wash the grapes and remove any stems.
  2. Weigh out 453 grams of grapes for each pound.
  3. We want to crush the grapes to release the juice.
  4. Add a layer to the pot and cush the grapes with a potato masher.
  5. Keep adding grapes a layer at a time making sure to crush as many as possible.
  6. Crush the grapes, add 1½ cups of water and place over medium low heat.
  7. Bring the pot to a simmer and stir occasionally.
  8. Simmer for 10 minutes.
  9. Remove from heat and allow to cool for 10 minutes.
  10. Ladle the juice and grape pulp into a cheese cloth lined colander that is suspended over a container to collect the juice.
  11. Allow to strain for 2 hours.
  12. After 2 hours create a bundle with the cheese cloth using enough string to suspend it from a cabinet handle.
  13. Let this drip for another hour or 2 to collect as much juice as possible.
  14. Measure out 5 cups of grape juice into a large pot. Refrigerate any extra juice. Add the pectin powder and stir until dissolved. Cook over a medium high heat until the juice begins to boil. Add the butter and bring the mixture to a full rolling boil. Now add the sugar and stir to dissolve. Bring the pot to a full rolling boil and boil hard for 1 minute. Carefully remove the pot from the heat. Place it on a hot mat in your canning area. Skim the surface with a tablespoon if required.
  15. Ladle the jelly into hot jars, leaving a half inch of headspace.
  16. Wipe the rims with a damp cloth.
  17. Add the snap lid and screw band just until finger tight.
  18. Repeat with the remaining jelly.
  19. Using canning tongs, place the jars of grape jelly into the canner leaving space between the jars.
  20. Make sure the level of the water is a minimum of an inch over the jars.
  21. Cover the canner and bring the water to a boil.
  22. Boil for the length of time determined by the chart above.
  23. Remove jars from the canner using tongs.
  24. Allow to sit undisturbed until fully cooled up to 24 hours.
  25. Wipe down the jars if needed and lable.
  26. Store in a cool dark location for up to a year.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/grape-jelly/