Prep 10 mins
Cook 3 hrs
I like this better than "plain" grape jelly.
Make and share this Apple Grape Jelly recipe from Food.com.
- Place grapes in a large bowl and mash.
- Place grapes, apple slices and water in a large stainless or enamel pot.
- Bring to a boil, reduce heat and simmer for 30 min.
- Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
- Restrain through another damp jelly bag.
- If you want you can now save the pulp for grape butter.
- Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
- Stir in sugar and return to a full, rolling boil until the jell point is reached.
- Remove from heat and skim.
- Ladle into steril hot jars leaving 0.125 inch head space.
- Process for 5 min in a boiling water bath at altitudes up to 1000 feet.
I used this recipe in the past and will be using it again this week. The apple gives it a little something extra. You can look up the temp needed for the jelly point online - I didn't have trouble with this setting up, and with this being my first try at jelly, I was so pleased with the consistency, clarity, color and taste! No better way to use this year's bumper crop of grapes. Thanks!
So I cheated and used my juicer. Since I only got about 10 ounces of grape juice, I added some fresh pear juice to the mix. The tree has enough apples to make up the difference to get the five cups. Didn't really know what the gel point was, so I cooked the living daylights out of it. It's in the water bath now. The little that was left over is about the consistency of honey. It should firm up overnight. It did taste great, though. Thank you for posting. Yield: 5 half pints NOTE: It did not firm up overnight. Someone told me this: If you are not using pectin, the fruit must be freshly picked or it will not set. It doesn't seem fair to assign any stars.
I had nice juicy grapes and had no trouble getting enough juice. It set up beautifully and is tasty.