Grape Juice And Jam Recipes

LOW-SUGAR GRAPE JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

GRAPE JUICE AND JAM

Steps:

• Wash the grapes and separate from stem.
• Boil the grapes in just enough water to cover without stirring until grapes are cooked (skins split open and the grapes collapse)
• water should be pink.
• Remove from heat and filter the juice in a seive carefully without crushing the fruit. (If you crush the fruit, the juice will not be clear).
• FOR JUICE- Take the filtered pink water and add 1 Kg sugar and 1 tsp citric acid.
• Boil for 1 min only, remove from heat immediately and bottle.
• FOR JAM- if seedless grapes, put in a blender and make a puree, if seeds are present, rub through a seive to remove the seeds.
• Take the pulp, add1Kg sugar and 1 tsp citric acid. Boil till sheeting occurs on high heat.
• Bottle.

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.