Grape Jelly with liquid pectin

  

Quantity: 8 to 9 half-pints

Jar size: half-pints or pints

Ingredients:

4 cups grape juice (about 3½ pounds Concord grapes and ½ cup water)
7 cups sugar
½ bottle liquid pectin

Instructions:

1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort, wash, and remove stems from fully ripe grapes.

3. Crush grapes, add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes.

4. Extract juice. Pour everything into a damp jelly bag and suspend the bag to drain the juice. The clearest jelly comes from juice that has dripped through a jelly bag without pressing or squeezing.

  • If a fruit press is used to extract the juice, the juice should be restrained through a jelly bag.
  • 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 that have formed.

5. Measure juice into a kettle. Stir in sugar.

6. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

7. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute.

8. Remove from heat; skim off foam quickly.

9. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

10. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

11. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Half-pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation




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