Jelly From Welchs Grape Juice Recipes

GRAPE JELLY (FROM FROZEN CONCENTRATE)

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.

GRAPE JELLY

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.

QUICK GRAPE JELLY

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.

SURE.JELL® GRAPE JELLY

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.
• Place juice and water in 6- or 8-qt. saucepot. Stir pectin into juice mixture 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 sugar. 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.)