Prep 1 hr
Cook 3 hrs
Easy to make - good for food storage; any berry can be substituted for grapes
- Wash then steam grapes (about 5-10 minutes, you want a soft and squishy texture).
- Place in pan and mash ONLY until juice starts. Allow a few stems to remain over grapes.
- Place pan over low heat and bring to a simmer cook for additional 10 minutes.
- Place grapes in clean cloth bag over large bowl to drain. When all the juice is drained chill till quite cold.
- Add sugar,a little at a time, stirring until sugar is dissolved. Pour into jelly glasses and let stand for at least 3 hours.
- Cover with paraffin and seal.
this is the recipe that made me join zaar. i had just moved into a house that had wild grapes in abundance, and i needed something to do with them. that was 4 months ago, and this review is way overdue. the grape to sugar ratio is right on in this recipe. it worked well when i included some unripe grapes, but when i made a batch with ripe to over-ripe grapes, i found i needed pectin to firm up the jam. i'd suggest doing a "drop" test before sealing. drop a spoonful of jelly onto a piece of wax paper before canning. let it cool. if it "jellys" then you are good to go. if it doesn't, then you probably need to add some pectin. sealing with pectin is not a technique i'm comfortable with, so i heat processed in boiling water for 10 minutes. my choice, no criticism of the recipe. we're enjoying the jelly on peanutbutter and jelly sandwiches, and the kids love remembering how they "helped" make it.