Grape Jelly
Source of Recipe
Sunday Dinner
List of Ingredients
Prep Time: 1 hr 0 min
Total Time: 1 hr 0 min
Makes: about 7 (1-cup) jars or 112 servings, 1 Tbsp. each
4 cups prepared juice (buy about 3 lb. fully ripe Concord or other
loose-skinned grapes)
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Recipe
BRING boiling-water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour
boiling water over flat lids in saucepan off the heat. Let stand in
hot water until ready to use. Drain well before filling.
STEM and crush grapes thoroughly, one layer at a time. Place in
saucepan. Add water. Bring to boil. Reduce heat to low; cover and
simmer 10 minutes, stirring occasionally. Place 3 layers of damp
cheesecloth or jelly bag in large bowl. Pour prepared fruit into
cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until
dripping stops. Press gently. Measure exactly 4 cups juice into 6- or
8-quart saucepot.
STIR sugar into juice in saucepot. Add butter to reduce foaming, if
desired. Bring mixture to full rolling boil (a boil that doesn't stop
bubbling when stirred) on high heat, stirring constantly. Stir in
pectin. Return to full rolling boil and boil exactly 1 minute,
stirring constantly. Remove from heat. Skim off any foam with metal
spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into
canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 5 minutes.
Remove jars and place upright on towel to cool completely. After jars
cool, check seals by pressing middle of lid with finger. (If lid
springs back, lid is not sealed and refrigeration is necessary.)
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