Making Grape Jelly With Stevia Food

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.

SUGAR FREE GRAPE JELLY

Steps:

• Bring grape juice and lemon juice to boil.
• Reduce heat and simmer for 4 minutes.
• While simmering, soak gelatine in cold water until dissolved.
• Remove juice from heat.
• Add gelatine to hot grape juice; mix well.
• When cool, pour into small sterilized containers and refrigerate.
• Makes 1-1/2 to 2 cups.

HOMEMADE GRAPE JELLY RECIPE

Steps:

• Wash the grapes. If making jelly from grape juice, skip to step 6
• In a large bowl, add enough grapes to fill the bottom of the bowl. Using a potato masher, crush the grapes.
• Add the crushed grapes to a large non-reactive stockpot. Repeat until all the grapes are in the pot.
• Add enough water to the pot just until the grapes are barely covered. Bring the grapes to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10 minutes.
• Pour the mixture into a jelly strainer or in a colander lined with cheesecloth over a large bowl. For best results let the mixture strain overnight.
• In a small bowl, add the pectin and ½ cup of sugar and mix together. Set aside.
• Place a metal spoon in a glass of ice water and set aside.
• Pour the strained grape juice into a large stockpot and add the pectin/sugar mixture. Over medium-high heat cook the juice until it begins to boil.
• Stir in the remaining sugar and bring it back to a rolling boil. Let it continue to boil for 1 minute and test the thickness using the cold spoon. Fill the teaspoon half full and set it on a plate. Once It cools to room temperature, turn the spoon sideways. If the gel has thickened to the desired consistency you can begin to fill the sterilized mason jars, leaving ¼ inch head space. If not, continue the boiling process and retest until it thickens.
• You can freeze the jelly in freezer-safe mason jars or process in a hot water bath for 5 minutes (adjusting for altitude as needed) for both half-pint and pint jars.

GRAPE JELLY

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.

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.

NO-SUGAR-NEEDED PEACH JAM WITH STEVIA

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.
• Peel, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. 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 2-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 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

NO SUGAR-NEEDED STRAWBERRY JAM WITH STEVIA

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.
• Stem and crush strawberries thoroughly, 1 layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. 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 2-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 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.