GRAPE JELLY (FROM FROZEN CONCENTRATE)
Make and share this Grape Jelly (From Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 15m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.1, Sodium 16.6, Carbohydrate 136.8, Fiber 0.6, Sugar 130.2, Protein 0.1
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
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
CERTO GRAPE FREEZER JELLY
Put your bounty of Concord grapes to good use when you make this CERTO Grape Freezer Jelly. This better-than-store-bought jelly keeps conveniently in your freezer. Free up shelf space when you make this tasty treat.
Provided by My Food and Family
Categories Home
Time P1DT1h
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add 2/3 cup water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix remaining 2 Tbsp. water and the pectin in small bowl. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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