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
KAREN'S HOMEMADE GRAPE JELLY
This is made from fresh grapes right from the vine.
Categories Side Items
Yield 46
Number Of Ingredients 4
Steps:
- In steam fruit juicer, place grapes and steam. Juice will collect in the bottom. Take the juice and pour 6 cups of juice in a tall sauce pan. Bring juice to a boil. Take 1/4 cup splenda and mix with pectin. Slowly add this to the juice and stir. Once the mixture begins to boil add remaining splenda and stir constantly until the you are not able to stir down the juice. Continue to stir for 5 mins to set the jelly. You can add a 1/2 teaspoon of butter to the mixture to eliminate foam. Remove from fire and carefully remove any foam from the juice. Pour into sterile canning jars, adjust lids and turn over for 5 min. After 5 min turn jars back over and listen for the jars to seal.
Nutrition Facts : Nutritional Info Servings Per Recipe 46 Amount Per Serving Calories
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
GRANDMA'S GRAPE JELLY
Grandma died when I was quite small but her jelly recipe has been passed on to me and I am sharing it with you. Enjoy!
Provided by Mysterygirl
Categories Jellies
Time 40m
Yield 1 batch
Number Of Ingredients 3
Steps:
- To prepare juice, stem grapes.
- Crush thoroughly.
- Add ½ cup water.
- Bring to a boil and simmer for about 10 minutes.
- Place in cloth bag and squeeze out juice.
- Measure 4 cups juice into pan, add sugar and mix well.
- Place on high heat and bring to a boil, stirring constantly. Stir in certo.
- Bring to a rolling boil.
- Boil hard for 1 minute.
- Remove from heat, skim and pour into jelly glasses.
- Parafin at once.
WILD GRAPE JELLY
I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.
Provided by Jan in Lanark
Categories Jellies
Time P1DT5m
Yield 5 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 884.4, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 229.2, Fiber 2.5, Sugar 221.8, Protein 2
HOMEMADE GRAPE JELLO/GELATIN
Make and share this Homemade Grape Jello/Gelatin recipe from Food.com.
Provided by Codychop
Categories Gelatin
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over 1/2 cup water in medium sized mixing bowl.
- Let sit.
- Put grapes, sugar and 1/2 cup water into pot and bring to a boil.
- Reduce heat and simmer 12 minute.
- Using potato masher, smash the grapes in the pot to get all the juices out.
- Using a ladle, scoop out the juice into a fine mesh strainer over the bowl of gelatin.
- Press on the skins to get all the juice out.
- You should get about 2 cups of juice (+/- 1/4 cup either way should work fine).
- Pour into a greased loaf pan and chill until firm (3 hours).
- Cut into cubes and serve with sweet cream if desired.
Nutrition Facts : Calories 177.6, Fat 0.3, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 43.3, Fiber 1.5, Sugar 38.8, Protein 4.2
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HOW TO MAKE HOMEMADE GRAPE JELLY FROM REAL GRAPES
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4.7/5 (7)Total Time 2 hrs 25 minsCategory Jams, Jellies, & PreservesCalories 47 per serving
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