Canning Recipes




Grape Jelly With Liquid Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 cups grape juice
(abt 3 1/2 lbs Concord grapes,
and 1/2 cup water)
7 cups sugar
1/2 bottle liquid pectin

To prepare juice. Sort, wash, and remove stems from fully ripe 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. Stir in sugar. Place on
high heat and, stirring constantly, bring quickly to a full rolling boil
that cannot be stirred down. Add pectin and heat again to a full rolling
boil. Boil hard for 1 minute.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot,
sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in
a boiling water bath.

This recipe yields 8 or 9 half-pint jars.





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