Great Grape Jelly
(Page 2 of 2)
March/April 2008
Jenny Burtwistle
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When finished, discard the seeds and pulp in the compost pile.
Cooked, filtered juice can be stored in clean jars in the refrigerator for several days if needed. I like to allow the juice to cool at least overnight because any sediment will settle to the bottom and can be discarded.
Preserving the jell
When you are ready to make jelly, have sterilized canning jars, flat lids and rings ready. Fill a water-bath canner and place it over high heat (see “Canning Made Easy,” September/October 2007).
Measure the sugar (usually 7 cups) recommended by your brand of fruit pectin into a large mixing bowl or plastic pitcher and set aside.
Measure 5 cups of filtered grape juice into a deep-sided 8-quart kettle to accommodate the rolling boil that will be needed later. If you do not have a full 5 cups of juice, you can add a little water or add canned or bottled (not reconstituted frozen) unsweetened grape juice to make a full 5 cups.
Sprinkle fruit pectin, such as Sure Jell brand, over the surface of the juice, and stir until dissolved. Place over high heat and stir constantly until the mixture comes to a rolling boil. Add the sugar all at once and stir until a full rolling boil returns, and boil for one minute. Turn off the heat. Let the hot jelly settle for a minute or two and skim off any surface foam. Ladle the clear liquid into sterilized jars, wipe rims with a clean cloth and place the flat lids in position. Screw the rings on tightly and lower jars carefully into the boiling water-bath.
Allow the water-bath to come to a full rolling boil with the jars in place. Boil for 5 to 10 minutes and turn off heat. Carefully remove jars with jar tongs and place on a clean cloth. Allow the jars to cool.
Check the lids to see if a seal has been formed. If seals have not formed on any of the jars, refrigerate them. Canned jelly should be stored in a cupboard and used within a year.
Making grape jelly is a simple, pleasurable way to preserve a little summer sunshine along with the intense flavor of home-grown fruit that can be savored throughout the year.
Biologist and freelance writer Jennifer Burtwistle is a former city-dweller joyfully embracing life as a ranch wife and mom in north-central Nebraska.
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