Grape Jelly With Liquid Pectin Recipes

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GRAPE JELLY



Grape Jelly image

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

3 cups grape juice
5 ¼ cups white sugar
1 (2 ounce) package powdered fruit pectin

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 JUICE JELLY



CERTO Grape Juice Jelly image

Bottled grape juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 30m

Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each

Number Of Ingredients 4

2 cups bottled grape juice
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Pour juice into 6- or 8-qt. saucepot. Add sugar; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

CERTO GRAPE JELLY



CERTO Grape Jelly image

Upgrade your next peanut butter and jelly sandwich when you make it with this CERTO Grape Jelly. Try making your PB & Js with delicious homemade CERTO Grape Jelly and wait for the rave reviews to roll in.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared juice (buy about 3 lb. fully ripe Concord or other loose-skinned grapes)
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three 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 4 cups juice into 6- or 8-qt. saucepot.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, 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

QUICK GRAPE JELLY



Quick Grape Jelly image

From The Southern Living Cookbook. A very simple jelly using bottled grape juice. Goes together in no time, so it's perfect for last minute gift ideas or beginning jelly makers. Uses hot water bath canning.

Provided by LonghornMama

Categories     Jellies

Time 30m

Yield 4 half-pints

Number Of Ingredients 3

2 cups bottled unsweetened grape juice
3 1/2 cups sugar
1 (3 ounce) package liquid pectin

Steps:

  • Combine grape juice and sugar in a large Dutch Oven; bring to a boil, stirring constantly.
  • Stir in pectin; boil 1 minute, stirring constantly.
  • Remove from heat, and skim off foam with a metal spoon.
  • Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes.

Nutrition Facts : Calories 756.8, Fat 0.1, Sodium 3.8, Carbohydrate 194.3, Fiber 0.6, Sugar 193.6, Protein 0.7

IMITATION GRAPE JELLY



Imitation Grape Jelly image

This is an unusual grape jelly from my mother while living on the farm. It is hard to believe it taste like grape jelly. Just don,t tell your children its made from beet juice and they will love it.

Provided by DotM7037

Categories     Jellies

Time 12m

Yield 4 jars

Number Of Ingredients 5

3 cups beet juice
3 tablespoons lemon juice
1 (85 ml) bottle liquid fruit pectin or 1 box fruit pectin
1 grape Jell-O
4 cups sugar

Steps:

  • mix and bring to a boil beet juice (beet juice from cooking fresh beets), lemon juice and pectin.
  • add grape jello powder (3 ounces) and 4 cups of sugar.
  • Boil 6 mins.
  • Put in sterilized jars.

Nutrition Facts : Calories 776.9, Sodium 0.1, Carbohydrate 200.9, Fiber 0.1, Sugar 200.1

CONCORD GRAPE JELLY



Concord Grape Jelly image

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

3 ½ pounds Concord grapes
½ cup water
7 cups white sugar
½ (6 fluid ounce) container liquid pectin

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

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