2.5 cups of grape juice (about 3 to 3.5 lbs of grapes) If you end up with more than 2.5 cups of juice, just adjust this recipe.
3 tablespoons of pectin (not the sugar free kind) 1 box is 1.75oz so I used a tad more than half because I prefer a firmer jelly. A full box is for a 5 cup recipe.
3.5 cups of sugar
- Remove the stem from your grapes and wash
- Add your grapes to a medium pot and mash with a potato masher
- Add 3/4 cup of water
- Bring to a boil, reduce to a simmer and simmer for 10 minutes
- In a seperate pan or bowl, strain and squeeze our all the juice using a jelly cloth, cheese cloth or I used a screen strainer.
- In a large pan, add your 2.5 cups of juice and 3 tablespoons of pectin and mix well.
- Over high heat, bring to a full boil and hard boil for one minute stirring constantly.
- BE CAREFULL and do not let your juice rise out of your pan. If it looks like it will, turn off heat until mixture lowers.
- Add all the sugar at once and bring back to a full boil and hard boil again for one minute.
- Again BE CAREFULL and do not let your juice rise out of your pan. If it looks like it will, turn off heat until mixture lowers.
- Remove from heat
- Pour into your hot jars immediately, put on lids and follow canning guidelines, and process in a hot water bath for 5 minutes.
Since this recipe makes 2 pint jars of jelly, I added the jelly to my jars, placed the lids on, let cool and placed them in the refrigerater as they will be eaten within 6 months. If you plan on saving in your cupboard, then follow canning guidlines.
Hope you Enjoy!
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