GRAPE JELLY
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
Provided by Darlene Summers
Categories Jellies
Time 32m
Yield 6 pints
Number Of Ingredients 3
Steps:
- First make the grape juice using clean washed grapes.
- To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- Bring to a boil and simmer covered for 10 minutes.
- Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- In a very big pan, put 5 cups of the juice.
- Add the fruit pectin to the juice.
- Mix well.
- On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- Remove from heat, skim off foam and pour into hot jars.
- If using paraffin, pour hot paraffin in on top of jelly.
- Or seal with canning lids.
Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8
CONCORD GRAPE JELLY
At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 64
Number Of Ingredients 4
Steps:
- Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
- Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 26.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 25.9 g
HOMEMADE GRAPE JELLY RECIPE
Homemade grape jelly made from grapes or natural grape juice.
Provided by oldworldgardenfarms
Categories Sauces Dressing Jams Misc.
Number Of Ingredients 3
Steps:
- Wash the grapes. If making jelly from grape juice, skip to step 6
- In a large bowl, add enough grapes to fill the bottom of the bowl. Using a potato masher, crush the grapes.
- Add the crushed grapes to a large non-reactive stockpot. Repeat until all the grapes are in the pot.
- Add enough water to the pot just until the grapes are barely covered. Bring the grapes to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10 minutes.
- Pour the mixture into a jelly strainer or in a colander lined with cheesecloth over a large bowl. For best results let the mixture strain overnight.
- In a small bowl, add the pectin and ½ cup of sugar and mix together. Set aside.
- Place a metal spoon in a glass of ice water and set aside.
- Pour the strained grape juice into a large stockpot and add the pectin/sugar mixture. Over medium-high heat cook the juice until it begins to boil.
- Stir in the remaining sugar and bring it back to a rolling boil. Let it continue to boil for 1 minute and test the thickness using the cold spoon. Fill the teaspoon half full and set it on a plate. Once It cools to room temperature, turn the spoon sideways. If the gel has thickened to the desired consistency you can begin to fill the sterilized mason jars, leaving ¼ inch head space. If not, continue the boiling process and retest until it thickens.
- You can freeze the jelly in freezer-safe mason jars or process in a hot water bath for 5 minutes (adjusting for altitude as needed) for both half-pint and pint jars.
Nutrition Facts : Calories 807 calories, Carbohydrate 210 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, Sodium 26 grams sodium, Sugar 192 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GRAPE JELLY
This is a short and simple grape jelly recipe.
Provided by JELLYKO
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 48
Number Of Ingredients 3
Steps:
- Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
- Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
- Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g
GRAPE JELLY
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
Provided by Emma Lewis
Time 30m
Yield Makes 600ml
Number Of Ingredients 3
Steps:
- Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
- Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
GRAPE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
EASY HOMEMADE CONCORD GRAPE JELLY RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 4
Steps:
- It is really important to read the label on your fruit juice. Make sure it says 100% juice. Don't use juice from concentrate or any with added ingredients, like high fructose corn syrup. Measure 3 cups grape juice in a 4-cup or larger liquid measuring cup. Gradually whisk pectin into juice until fully incorporated. (Pectin will not be completely dissolved at this time.) Pour juice mixture into the clean Pot fitted with the Stirrer. Cook the grape juice pectin mixture until comes to a boil. Add butter/margarine to help reduce foaming. PRESS jelly button - the cook time will automatically default to 25 minutes. Press enter. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press cancel and unplug the appliance. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. FOR THE CONVENTIONAL/STOVETOP WAY: Add the sugar and let it come to a hard boil for one minute. You can test the mixture by freezing a spoon, and dipping it into the mixture. If it thickens up, it's ready. If not, bring it to a boil for another minute. PRESERVE jelly immediately. I use the water canning method, so I can enjoy this all year-long.
EASY GRAPE JUICE JELLY
I'm not a very good cook... My family nicknamed me Ellie May when I was a kid. My mom tried to teach me how to cook, but I had little patience to learn. The only way she could teach me anything was to find quick and easy recipes for me, like this one. I have since used this simple recipe to teach my son how to can and will be using it this weekend to teach my nieces. It's fast and easy and produces wonderful results making it the perfect first canning lesson.
Provided by Ellie May Clampett
Categories Jellies
Time 20m
Yield 5-6 half pints
Number Of Ingredients 4
Steps:
- Slowly add pectin to lukewarm water in 2-quart bowl, stirring constantly until completely dissolved.
- Let stand 45 minutes, stirring occasionally. (Stir, do not beat.).
- Pour thawed grape juice concentrate into 1-quart bowl.
- Add 1 1/2 cups sugar and mix thoroughly (not all sugar will dissolve).
- Add remaining sugar to dissolved pectin mixture.
- Stir until sugar dissolves.
- Add juice mixture to pectin mixture.
- Stir until sugar dissolves.
- Pour into containers.
- Cover with tight lids.
- Let stand at room temperature for 24 hours or until set.
- Pour into canning jars, seal and turn upside down for 10 minutes. Then turn upright and let cool. You will hear the lids pop and seal as the jars cool down.
- Can also be frozen for up to a year or refrigerated for a month in airtight containers.
Nutrition Facts : Calories 585.3, Fat 0.2, Sodium 22, Carbohydrate 150.8, Fiber 1, Sugar 141.5, Protein 0.7
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- Wash and stem the grapes. Put into a kettle or large stainless-steel pot, mash down and cook slowly for about 10 minutes, until the juice flows freely. Water – ¼ or ½ cup for every 4 cups of grapes – may be added a little at a time to prevent scorching or sticking.
- Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover pot loosely and boil gently. Stir and continue crushing grapes until softened, about 5 to 10 minutes.
- Strain grapes through a dampened jelly bag or fine-meshed strainer or dampened cheesecloth in a sieve collecting the juice in a bowl. Leave the strained juice overnight in the refrigerator to allow the white crystals that sometimes form to settle. In the morning, pour off the juice carefully, discarding the sediment, if any, at the bottom.
- Measure out 4 cups (leave the rest for another batch) and heat to a boil in a stainless-steel saucepan. For 4 cups of juice, you’ll need to add 3 cups of sugar and bring the mixture back to a full rolling boil. Boil quickly, stirring, until the candy thermometer reads 8 degrees above the boiling point of water (about 220°F) or until the jelly sheets off a spoon.
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