Home Canning Grape Jelly Recipe 425 Recipes

GRAPE JELLY

Steps:

• To extract grape juice, stem the grapes into a stockpot or saucepan and add 1/2 cup water.
• Bring the mixture to a boil while mashing the grapes to encourage them to release their juice. Continue to cook until the grapes completely fall apart, about 10 minutes.
• Remove from heat and strain through a jelly bag or double layer or cheesecloth. Allow the juice to strain for at least 2 hours.
• Refrigerate the juice overnight to allow tartrate crystals to separate out.
• Strain the cold juice through the cheesecloth again. Pour carefully, and leave the tartrate crystal sediment behind at the bottom of the jar. Not all grapes form visible tartrate crystals, but this is a good precaution anyway and will prevent crystals in the finished grape jelly.
• If you're starting with purchased grape juice, skip these steps and begin below.
• Add 4 cups of grape juice to a large heavy-bottomed saucepan, ensuring that the fills the pot no more than 1/3 of the way (mixture will foam). Add the powdered pectin and stir to dissolve. (Don't add the sugar yet.)
• Bring the mixture to a boil over high heat and boil 1 minute.
• Add the sugar and stir to dissolve. Bring the mixture back to a hard boil and boil 1 minute before turning off the heat.
• Ladle the grape jelly into prepared jars, leaving 1/4 inch headspace. Store in the refrigerator for a refrigerator jam and use within 3-4 weeks.
• If canning, process in a water bath canner for 10 minutes if under 1,000 feet in elevation. Add 1 minute to the processing time for every additional 1,000 feet.
• Check jar seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars should maintain quality on the pantry shelf for 12-18 months.

GRAPE JELLY

Steps:

• Wash grapes. Remove stems.
• Put grapes in a pan with the water.
• Bring to a boil.
• Lower heat to a simmer, then cover, and let simmer for 10 minutes, stirring occasionally.
• Remove from heat, mash the grapes.
• Put mashed fruit in a jelly bag.
• Let drip for 2 to 4 hours, or overnight.
• Measure how much juice you got. You need 1 litre (4 cups / 32 oz) of juice. If you didn't end up with that, see notes below.
• Put the juice in a pot.
• LIQUID SWEETENERS (HONEY, AGAVE, LIQUID STEVIA, ETC): See special directions below before proceeding further.
• DRY SWEETENERS (SUGAR, SPLENDA, POWDERED STEVIA, ETC): Mix the pectin powder with the sugar in a small bowl or a measuring cup, set aside. Add the lemon juice and the calcium water to the pot. Bring pot contents to a boil, then add pectin mixture.
• ALL SWEETENERS: When pot returns to a boil, let boil for 2 minutes, stirring constantly.
• Skim surface scum off OR if desired strain again one last time through a jelly bag.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, adjust headspace if needed.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

HOME CANNING GRAPE JELLY RECIPE - (4.2/5)

Steps:

• Start by preparing jars,and get water in your canner heating. Grape Jam Recipe: Place grapes in a stock pot and mash lightly with a potato masher to start juice flowing. Heat on medium heat until grapes are soft and juicy. Run grapes through a food mill or squeezo strainer to remove skins and seeds. I ended up with about 5 cups juicy pulp. Place a spoon in the freezer...trust me you'll use it in a bit, just do it. Combine this with 6 cups sugar. Bring to a boil stirring constantly. Boil rapidly. As jam thickens skim off the foam if necessary. Check to see if jam has gelled. Take a little bit of jam in that frozen spoon in your freezer. (did you do it?) The spoon will quickly cool a bit of jam and you can see if it is starting to jel. Ladle into hot pint jars leaving 1/4 inch head space. Wipe rims and place two piece canning lids. Pack and process according to water bath canning instructions. Don't forget to adjust for altitude. Processing time : 1/2 pints or pints Process for 10 minutes if you are below 6000 ft elevation. 15 minutes if you are above 6000 ft elevation.

CANNED GRAPE JELLY (REGULAR & ON THE LIGHTER SIDE)

Steps:

• 1. To prepare juice: Select one-fourth firm-ripe and threefourths fully-ripe grapes. Wash and stem grapes. Crush grapes.
• 2. Add water; cover; bring to a boil over high heat. Reduce heat; simmer 10 minutes.
• 3. To prevent formation of tartrate crystals in jelly, let juice stand in a cool place 12 to 24 hours; strain through a damp jelly bag or several layers of cheesecloth to remove crystals that have formed.
• 4. Combine grape juice and pectin in a large saucepot.
• 5. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved.
• 6. Return mixture to a rolling boil. Boil hard 1 minute,stirring constantly.
• 7. Skim foam if necessary.
• 8. Heat the flat parts of your lids in a small saucepan of water that covers lids until boiling.
• 9. Ladle hot jelly into hot. sterilized jars, leaving 1/4" headspace.
• 10. Place on the lids & adjust. Only should be finger tight.
• 11. Process 5 minutes in a boiling-water canner. This means to place jars in a large pot of hot water about the same temperature as the jars of jelly you are putting in there, so they won't break.Water needs to be just over the top of the jars. Place over high heat, with lid on canner & bring water to a boil. When water starts to boil, start timing your 5 minutes. Turn off heat & remove from canner & place on kitchen towel to drain & cool. Leave room in between jars for cooling. Do not touch the jars until the next day.
• 12. Check jars a few hours after you bring them out to make sure they sealed & the kids are sunk in, not popped up. If they are not sealed after 3 hours, put new lid on & reseal.
• 13. ON THE LIGHTER SIDE: GRAPE JELLY with GELATIN 2 packages or 2 tablespoons unflavored gelatin 1 bottle (24 ounces) unsweetened grape juice 2 tablespoons unsweetened lemon juice 2 tablespoons liquid sweetener In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in liquid sweetener. Pour into hot sterilized jars. Seal. Store in refrigerator. Yield: about 1 pint ( 1 tablespoon = 11 calories.)