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.
I had a really tough time with this recipe. I only got 2 cups of juice and that was after letting it drip all night. I would love to make it but I wonder if the measurements are off. I ended up adding additional grape juice from another recipe, adding more sugar and a little liquid pectin and got a great grape jelly. Would love to try it again.