24 hrs 5 mins
Jan in Lanark's Note:
I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.
My Private Note
Units: US | Metric
- 1In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
- 2Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
- 3Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
- 4Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
- 5Bring to boil over high heat, stirring constantly.
- 6Stir in pectin.
- 7Return to full boil and boil hard for one minute, stirring constantly.
- 8Remove from heat and skim off foam with a metal spoon.
- 9Pour into sterilized jars, leaving 1/8 inch headspace.
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Nutritional Facts for Wild Grape Jelly
Serving Size: 1 (2972 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 884.3
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 11.5 mg
- Total Carbohydrate 229.2 g
- Dietary Fiber 2.4 g
- Sugars 221.7 g
- Protein 1.9 g
The following items or measurements are not included: