Canning Recipes




Wild Grape Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1/3 cup water
1 quart wild grapes
4 cups sugar
1 bottle liquid pectin - (6 oz)

Add water to cleaned grapes (half of them underripe), crush and simmer for
about 15 minutes. Strain through a cheesecloth or jelly bag. Let the
juice sit overnight in a crock or bowl to settle out crystals.

For each 4 cups of juice, add 4 cups of sugar and follow the instructions
on a liquid pectin bottle or boil the jelly until the juice first drips
off the spoon, then comes off in sheets (the "jelly test"), at which point
the jelly is done.

This recipe yields 6 cups.

Comments: The skin of wild grapes is too tough and the seeds are too
large to make jam, but the grapes work well for jelly.





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