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This is really good jelly. I used grape juice. At first, I didn't think it got thick enough, but hubby says it is just right. I put some in the freezer. Thanks for a great recipe.
WOW! Wonderful grape jelly. I have made this recipe three times this summer to make 24 jars of jelly. I had a 5 gal. buckets 3/4 full of grapes and this is the recipe I used. Turned out great. Still have a little juice left so will make some to drink.
Wonderful tasting jelly. I made 2 batches using 9 lbs. of grapes which yield a total of 8 pts.
I tasted the juice after juicing and didn't feel there was enough grape flavor so I put all the juice in a pan and reduced it 25%. I then proceeded with the recipe as directed.
The end product had the most delicous grape flavor.
Excellent! I did not add any water to the grapes as i cooked them as i wanted an intense flavor. First time i used concord grapes; the second time i used wild grapes. I did have to use more grapes than mentioned to get 5 cups but worth the extra effort. This is the only grape jelly i will use. Thanks!
I come from a family that loves to can. I have never canned anything by myself until this year(2003). This recipe was very easy to follow and turned out great tasting. Plus all my jars sealed which is always nice....Thank you!! Mrs. Baker
Delicious! I followed your recipe to a "T" and the jelly was perfect!
Beautiful jelly! Easy to make, tastes delicious, just the recipe I was looking for. I made two different types using homegrown grapes from my father's arbor. My pink concord jelly is so pretty, as is my green concord jelly. I followed the recipe exactly with only a couple of modifications, with excellent results. I cooked 4 lbs. of grapes to be sure I got the full 5 cups of juice and that was the right amount for me. And, I only got 8 1-cup jelly jars of jelly, not 6 pints. Mine didn't yield as much as the author's recipe did. I would highly recommend to anyone who doesn't have one to buy one of the metal stands that holds a jelly bag. I found one at my local grocery store and boy is that thing handy!! It fits snugly over my Tupperware bowl that has measurements on the side so it's easy to see when I have 5 cups of liquid. I dumped the contents of the bag (pulp and seeds) out for the squirrels, much to their delight. This is now my "go to" recipe for grape jelly.
I love this recipe! I have made three batches from dark red grapes (I do not know the name of these) given to me by my neighbor. I had four pints total, each time I made the jelly. The jelly tastes like grapes, fresh from the vine! I use a jelly frame and bag when preparing the grapes---I do not squeeze the juice out of the grapes, I let it drip. Squeezing may cause cloudy jelly. Each batch set up beautifully.
I am new to canning, having made just 6 batches of various jams and one batch of canned tomatoes during the past month. Made this recipe yesterday. First time to make grape jelly and it turned out great. Used cheese cloth to drain out the juice and got 6 cups juice. I did not squeeze out the juice, but only let it drain out. I got 8 1/2 half pint jars of grape jelly from the 6 cups of juice. That left me with 4 1/2 cups of pulp, which I didn't want to waste, so I added 1 1/2 cups water and used that to make a batch of grape jam. That turned out great, too. I ended up with 17 half-pint jars total. Glad I found this recipe. (I cut back a little bit on the sugar.) Thanks.