Ball Classic Pectin Grape Jelly Recipes

GRAPE JELLY

Steps:

• Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
• Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
• Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

GRAPE JELLY LOW SUGAR CANNING RECIPE

Steps:

• Note: For the grape juice, you can purchase organic grape juice from the grocer or prepare your own from fresh grapes. I opt the later and now use a juicer which makes juicing grapes ridiculously easy with minimal clean-up and waste.
• In a large sauce pan, over a medium heat, add grape juice and sugar. Stir until sugar is dissolved.
• Turn stove top heat to high and bring juice to a boil, stirring constantly.
• Stir in pectin. Continue boiling, stirring constantly for one (1) minute.
• Skim foam and discard. Remove from heat.
• Ladle immediately into hot canning jars or freezer canning containers, leaving a 1/4 inch head space.
• Continue processing with your preferred method for storage - shelf, refrigerator or freezing. (If you are unfamiliar with canning processes, I highly recommend picking up a manual like the "Ball Blue Book of Preserving.")

EASY HOMEMADE CONCORD GRAPE JELLY RECIPE - (4.6/5)

Steps:

• It is really important to read the label on your fruit juice. Make sure it says 100% juice. Don't use juice from concentrate or any with added ingredients, like high fructose corn syrup. Measure 3 cups grape juice in a 4-cup or larger liquid measuring cup. Gradually whisk pectin into juice until fully incorporated. (Pectin will not be completely dissolved at this time.) Pour juice mixture into the clean Pot fitted with the Stirrer. Cook the grape juice pectin mixture until comes to a boil. Add butter/margarine to help reduce foaming. PRESS jelly button - the cook time will automatically default to 25 minutes. Press enter. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press cancel and unplug the appliance. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. FOR THE CONVENTIONAL/STOVETOP WAY: Add the sugar and let it come to a hard boil for one minute. You can test the mixture by freezing a spoon, and dipping it into the mixture. If it thickens up, it's ready. If not, bring it to a boil for another minute. PRESERVE jelly immediately. I use the water canning method, so I can enjoy this all year-long.

GRAPE JELLY WITH LIQUID PECTIN RECIPE

Steps:

• 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.