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Coronation Grape Jelly

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Grape jelly is a kid classic that some of us never outgrew. Crown roasted meats with a glaze of grape jelly or slide a spoon into a jar of richly colored grape goodness to make the best peanut butter and jelly sandwich you've ever had."

List of Ingredients

â—¦ 3 pounds Coronation or Concord grapes
â—¦ 1 ½ cups water
â—¦ 1 package (1.75 ounces) regular pectin powder
â—¦ 4 ½ cups granulated sugar


Recipe

Pluck the grapes from their stems and rinse under cool running water. Crush the grapes well with a masher in a large, heavy-bottomed pot. Pour in the water and bring to a boil over high heat. Reduce the heat to medium, cover, and continue cooking for 10 minutes.

Scoop the hot grape mixture into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 4 cups of juice (this can take a few hours).

Pour the juice back into the rinsed pot. Stir in the pectin powder. Bring to a rolling boil over highest heat, stirring frequently. Stir in the sugar. Return to a full rolling boil, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.

Ladle into six clean ½-pint jars, leaving a ¼-inch headspace.
Process in a boiling water bath canner for 15 minutes.

Makes six (½-pint) jars



• Tip:
Canning traditionalists say you shouldn't squeeze the jelly bag. But if after a few hours you're just short of enough juice, go ahead and give the jelly bag a gentle squeeze.