Prep 30 mins
Cook 2 mins
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
- 1182.95 ml grape juice (about 3 1/2 pounds of ripe grapes)
- 49.61 g boxof sure-jel pectin
- 1656.13 ml sugar
- First make the grape juice using clean washed grapes.
- To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- Bring to a boil and simmer covered for 10 minutes.
- Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- In a very big pan, put 5 cups of the juice.
- Add the fruit pectin to the juice.
- Mix well.
- On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- Remove from heat, skim off foam and pour into hot jars.
- If using paraffin, pour hot paraffin in on top of jelly.
- Or seal with canning lids.
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.