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Home » Recipes » Grape Jelly
Courtesy of:
Christine Cushing Live 
Episode:
Preserving 
Host:
Christine Cushing  
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Grape Jelly

Yield:  7


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Recipe courtesy of Elizabeth Baird, Canadian Living Cooks.
Ingredients:

Grape Jelly

  • 10 cup stemmed concord grape or 10 cup stemmed Coronation grape
  • 1 package fruit pectin, crystals
  • 5 cup granulated sugar
 
Directions:

Grape Jelly

  1. In a large Dutch oven, crush grapes with potato masher.
  2. Add 1 cup water. Bring to a boil, stirring occasionally.
  3. Reduce heat, cover and simmer for 10 minutes.
  4. Transfer mixture to dampened jelly bag or colander lined with 3 layers of fine cheese cloth set over large bowl.
  5. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.
  6. In a large clean Dutch oven, bring juice and pectin to boil.
  7. Stir in sugar.
  8. Bring to a rolling boil, stirring constantly. Boil vigorously, stirring, for 1 minute.
  9. Remove from heat and skim off any foam.
  10. Pour into prepared 1 cup canning jars, leaving a quarter of an inch headspace.
  11. Seal with prepared discs and bands
  12. Process in boiling water canner for 5 minutes.