Grape Juice And Jam Food

GRAPE JELLY

Steps:

• First make the grape juice using clean washed grapes.
• To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
• Bring to a boil and simmer covered for 10 minutes.
• Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
• In a very big pan, put 5 cups of the juice.
• Add the fruit pectin to the juice.
• Mix well.
• On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
• Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
• Remove from heat, skim off foam and pour into hot jars.
• If using paraffin, pour hot paraffin in on top of jelly.
• Or seal with canning lids.

GRAPE JAM USING GRAPE MASH (GRAPE MUST)

Steps:

• Put a couple of spoons in the freezer. You'll use these later to test the jam for gelling.
• Prepare a water bath canner by filling it about 2/3 of the way full with water.
• Wash the jars and lids in hot soapy water. Keep the jars hot until you need them.
• Mix the grape mash, sugar, and lemon juice together in a stainless steel stock pot. Bring the jam to a boil and then cook over medium heat until it gels. If you have a lot of liquid in the grape mash it will take a while.
• Stir the mixture often to keep it from sticking to the bottom of the pan, as the liquid evaporates its more likely that the jam will stick.
• To test the jam to see if it's going to gel when it cools, get one of the spoons you put in the freezer earlier. Dip the back of the spoon into the jam. Give it just a moment and then touch the jam, if it has gelled on the spoon it will gel in the jar when it cools off. If it's still runny, it needs to cook down more.
• When the jam is cooked down and ready to be jarred, put the jars on a kitchen towel on the counter and ladle the hot grape jam into the hot jars. When the jars are full, wipe the rims with a damp cloth, and add the lids and bands.
• There's no need to put the bands on super duper tight, just put it on like you would put a lid on the mayonnaise before putting it in the refrigerator.
• Put the filled jars in the water bath canner and turn the heat up. Once the water starts to boil, set the timer for 10 minutes adjusting for altitude - this is the processing time.
• When the jars are finished processing, remove them from the water bath canner and put them on a kitchen towel on the counter. Let them cool.
• After 12 hours or overnight, remove the the bands from the jars and test the seals. If any jar failed to seal, put it in the refrigerator and use first. Store the sealed jars in the pantry.

CERTO GRAPE JUICE 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 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.)

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.

EASY GRAPE JUICE JELLY

Steps:

• Slowly add pectin to lukewarm water in 2-quart bowl, stirring constantly until completely dissolved.
• Let stand 45 minutes, stirring occasionally. (Stir, do not beat.).
• Pour thawed grape juice concentrate into 1-quart bowl.
• Add 1 1/2 cups sugar and mix thoroughly (not all sugar will dissolve).
• Add remaining sugar to dissolved pectin mixture.
• Stir until sugar dissolves.
• Add juice mixture to pectin mixture.
• Stir until sugar dissolves.
• Pour into containers.
• Cover with tight lids.
• Let stand at room temperature for 24 hours or until set.
• Pour into canning jars, seal and turn upside down for 10 minutes. Then turn upright and let cool. You will hear the lids pop and seal as the jars cool down.
• Can also be frozen for up to a year or refrigerated for a month in airtight containers.

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.

FRUIT JUICE JAM

Steps:

• Heat and stir until sure-gel dissolves.
• Add sugar (1 cup more for extra firm).
• Bring to a boil.
• Turn heat to low and let cook about 20 minutes.
• Skim and pour into sterilized jars.

SPICED GRAPE JAM

Steps:

• Prepare jelly jars and seals by sterilizing them in boiling water.
• Remove grapes from stems; rinse and drain.
• Place grapes in a large heavy-bottomed pan and mash to break skins.
• Add remaining ingredients and bring to a full rolling boil.
• Reduce heat to medium-low and let boil gently for about 20 minutes, stirring occasionally.
• Strain through a food mill or sieve.
• Put strained mixture back into the pan and bring back up to a simmer.
• Pack into sterilized jelly jars.
• Seal jars as directed by the manufacturer.