Canned Grape Jelly Regular On The Lighter Side Recipes

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.

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.

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.

CANNED GRAPE JELLY (REGULAR & ON THE LIGHTER SIDE)

Steps:

• 1. To prepare juice: Select one-fourth firm-ripe and threefourths fully-ripe grapes. Wash and stem grapes. Crush grapes.
• 2. Add water; cover; bring to a boil over high heat. Reduce heat; simmer 10 minutes.
• 3. To prevent formation of tartrate crystals in jelly, let juice stand in a cool place 12 to 24 hours; strain through a damp jelly bag or several layers of cheesecloth to remove crystals that have formed.
• 4. Combine grape juice and pectin in a large saucepot.
• 5. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved.
• 6. Return mixture to a rolling boil. Boil hard 1 minute,stirring constantly.
• 7. Skim foam if necessary.
• 8. Heat the flat parts of your lids in a small saucepan of water that covers lids until boiling.
• 9. Ladle hot jelly into hot. sterilized jars, leaving 1/4" headspace.
• 10. Place on the lids & adjust. Only should be finger tight.
• 11. Process 5 minutes in a boiling-water canner. This means to place jars in a large pot of hot water about the same temperature as the jars of jelly you are putting in there, so they won't break.Water needs to be just over the top of the jars. Place over high heat, with lid on canner & bring water to a boil. When water starts to boil, start timing your 5 minutes. Turn off heat & remove from canner & place on kitchen towel to drain & cool. Leave room in between jars for cooling. Do not touch the jars until the next day.
• 12. Check jars a few hours after you bring them out to make sure they sealed & the kids are sunk in, not popped up. If they are not sealed after 3 hours, put new lid on & reseal.
• 13. ON THE LIGHTER SIDE: GRAPE JELLY with GELATIN 2 packages or 2 tablespoons unflavored gelatin 1 bottle (24 ounces) unsweetened grape juice 2 tablespoons unsweetened lemon juice 2 tablespoons liquid sweetener In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in liquid sweetener. Pour into hot sterilized jars. Seal. Store in refrigerator. Yield: about 1 pint ( 1 tablespoon = 11 calories.)

CANNING GRAPES

Steps:

• Stem and wash grapes.
• Have a pot of water boiling.
• Add the grapes in small batches at a time so that the water will come back to the boil quickly.
• Let the grapes boil for 30 seconds, then fish out of pot immediately with slotted spoon or sieve.
• Repeat until all grapes are blanched.
• Divvy berries out amongst jars, leaving 3 cm (1 inch) headspace.
• Divvy blanching juice out amongst jars, leaving 2 cm (1/2 inch) headspace.
• If short of canning liquid, top jars up with boiling water from a kettle.
• Debubble, top up with more liquid as required to retain headspace.
• Wipe jar rims.
• Put lids on.
• Process jars regardless of chosen size from above in a water bath or steam canner for 10 minutes; increase time as needed for your altitude.