Wild Grape Jelly Without Pectin Recipes

GRAPE JELLY WITHOUT ADDED PECTIN RECIPE - (3.2/5)

Steps:

• To prepare juice. Select about one-fourth underripe and three-fourths fully ripe grapes. Sort, wash, and remove stems from grapes. Crush grapes, add water, cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals. To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees), or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store. This recipe yields 5 six-ounce glasses.

WILD GRAPE JELLY

Steps:

• In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
• Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
• Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
• Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
• Bring to boil over high heat, stirring constantly.
• Stir in pectin.
• Return to full boil and boil hard for one minute, stirring constantly.
• Remove from heat and skim off foam with a metal spoon.
• Pour into sterilized jars, leaving 1/8 inch headspace.