Canning Recipes

Grape Jelly Without Added Pectin
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 cups grape juice
(takes abt 3 1/2 lbs Concord grapes,
and 1/2 cup water)
3 cups sugar

To prepare juice. Select about one-fourth underripe and three-fourths
fully ripe grapes. Sort, wash, and remove stems from 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. Add sugar and stir well.
Boil over high heat to 8 degrees above the boiling point of water (220
degrees), or until jelly mixture sheets from a spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot
containers, seal and process 5 minutes in boiling water. Remove jars;
cool and store.

This recipe yields 5 six-ounce glasses.

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