Savor the flavor of homemade grape jelly produced from either grape juice or fresh grapes. This fruity and sweet jelly is great as a topping for your favorite desserts or as a spread for toast or pancakes.
Ingredients: 4 cups fresh grapes or 3 cups grape juice. 4 cups granulated sugar. 1 packet 1.75 oz fruit pectin. 1/4 cup lemon juice.
Instructions: After cleaning and de-stemming the grapes, crush them to release the juice. If grape juice is being used, omit this step. Pour the grape juice or crushed grapes, lemon juice, and fruit pectin into a large pot. Mix thoroughly. Stirring continuously, place the pot over medium-high heat and bring the mixture to a boil. When it comes to a rolling boil, add all of the granulated sugar at once and mix well to dissolve it. When the mixture thickens and passes the gel test drops on a cold plate should set, bring it back to a boil and cook for an additional one to two minutes. Using a spoon, skim any foam from the jelly's surface. After sterilizing the jars, fill them with the hot grape jelly, leaving 1/4 inch of headspace. Put the jar lids on tightly. To make sure the sealed jars are properly sealed, process them in a boiling water bath for ten minutes. The jars should be taken out of the water bath and allowed to cool to room temperature. As they seal, the lids ought to come down. Store the homemade grape jelly in a cool, dark location after it has cooled. It can be kept in a pantry for a longer shelf life or refrigerated for immediate use.
Prep Time: 30 minutes
Cook Time: 20 minutes
ucl welsh society
