GRAPE JELLY
This is a short and simple grape jelly recipe.
Provided by JELLYKO
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 48
Number Of Ingredients 3
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.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g
GRAPE JELLY
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
Provided by Darlene Summers
Categories Jellies
Time 32m
Yield 6 pints
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8
GRAPE JELLY
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
Provided by Emma Lewis
Time 30m
Yield Makes 600ml
Number Of Ingredients 3
Steps:
- Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
- Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
IMITATION GRAPE JELLY
This is an unusual grape jelly from my mother while living on the farm. It is hard to believe it taste like grape jelly. Just don,t tell your children its made from beet juice and they will love it.
Provided by DotM7037
Categories Jellies
Time 12m
Yield 4 jars
Number Of Ingredients 5
Steps:
- mix and bring to a boil beet juice (beet juice from cooking fresh beets), lemon juice and pectin.
- add grape jello powder (3 ounces) and 4 cups of sugar.
- Boil 6 mins.
- Put in sterilized jars.
Nutrition Facts : Calories 776.9, Sodium 0.1, Carbohydrate 200.9, Fiber 0.1, Sugar 200.1
CONCORD GRAPE JELLY
Provided by Food Network
Categories dessert
Time 15m
Yield about 5 1/2 pints
Number Of Ingredients 5
Steps:
- In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add sugar and stir until dissolved. Keep stirring and bring mixture to a rolling boil and boil hard for no longer than 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Ladle hot jelly into hot sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 minutes in hot boiling water canner.
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