Wild Grape Jelly

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.

• Total Time: 24 hrs 5 mins
• Prep Time: 24 hrs
• Cook Time: 5 mins

Ingredients:

Yield: 5 cups

• 3 lbs wild grapes, stemmed
• 3 cups water
• 4 1/2 cups sugar
• 1 (85 ml) package liquid pectin

Directions:

1. In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
2. Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
3. Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
4. Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
5. Bring to boil over high heat, stirring constantly.
6. Stir in pectin.
7. Return to full boil and boil hard for one minute, stirring constantly.
8. Remove from heat and skim off foam with a metal spoon.
9. Pour into sterilized jars, leaving 1/8 inch headspace.

Reviews

[momentofmadness]

Why I started this project: lots of wild grapes at our summer place and a project for my 3 year old granddaughter. We/I picked tons of grapes: it was a good year! Then I spent two evenings stemming grapes because my mom always did. I used lots less water when cooking them -- I/2 cup per four cups of grapes. Then I froze the whole thing while I waited for my mom's jelly bag to arrive. I let it drip overnight and just squeezed it at the end. The jelly bag is a prised family heirloom -- now I know why my mom stemmed the grapes -- it's easier on the bag! I ended up with 9 cups of juice and started to follow this recipe at that point. I am just finished my first batch, which looks and tastes wonderful!! My mom warned me not to double/triple the recipe -- so two more batches to go. A moment of madness because I had no time to do any of this!

[Lori, misplaced Irish desert rat!]

I tried this - as a novice - I was totally impressed - it worked out so well I use it in my holiday gift baskets. This is wonderful!

[raycomp]

I followed the recipe I had if anything just a bit over 3 pounds. I added water just like this recipe called for but when I read the Certo insert that recipe said 1/2 cup. Anyway I ended up with 8 cups of juice. I don't know what grapes Jan has- mine are Vitus Riparia here in Minnesota that might make some difference - in any case a very abundant yield this year. The Certo package also said to use 85ml per 4 cups of juice and 7 cups of sugar so I used 2 packages of Certo and 7 cups of sugar.