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Grape Jelly
Difficulty Level Easy
I make some crabapple jelly a couple of weeks ago and when I was telling my mother how delicious it was and how happy I was with the way it turned out, she sighed and said that despite not being much of a cook, her mother had always made grape jelly for her when she was a kid. So I promised her that when the concord grapes came into harvest I would make some, and I did.
I was interested to see that all of the recipes I found for grape jelly had pectin added, while the crabapple jelly did not. I was always under the impression that there was a lot of pectin in grapes, but I guess it isn't so. Still, this was a super easy jelly to make, and it does transport you back to childhood with one bite, just like my strawberry jam did last year. The grape flavour is so intense and it is so much better than the majority of commercial brands. And just think, in seventy years your children may be thinking about that wonderful grape jelly treat you made for them every fall.
I don't have a jelly bag, so I used the colander method for the juice to drip, but I expect my grandmother used an old white pillowcase which she would keep from year to year for the purpose.
INGREDIENTS
| 3‑3/4 lb | Concord or Coronation grapes |
| 1 Pkg (57 g) | fruit pectin crystals |
| 5 cups | Granulated sugar |
PREPARATION:
- Rinse grapes thoroughly; drain well. Remove enough from stems to yield 10 cups, discarding any wrinkled or bruised grapes.
- In large 26-cup (6.5 L) pot, crush grapes with potato masher. Add 1 cup water, bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
- With measuring cup, scoop cooked grapes into jelly bag suspended over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups, or place cooked grapes in colander-lined with triple thickness of damp cheesecloth. Bring up sides; tie top with string to form bag. Tie bag with string to cupboard handle or support bar over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.
- In large clean pot, bring juice and pectin to boil. Stir in sugar; bring to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam. Pour into seven 1-cup (250 mL) hot sterilized canning jars, leaving 1/4-inch (5 mm) headspace. Seal and process in boiling water bath for 5 minutes. Let cool on rack.
From the Canadian Living website
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