Tested till perfect Grape Jelly

Grape Jelly

Our Canadian grapes produce the most delicious glistening jelly.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2003

Recipe4 out of 5 based on 10 ratings.
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  • Portion size 7 cups (1.75 L)

Ingredients

  • 3-3/4 lb 3-3/4lbconcord grapes or coronation grapes
  • 1 pkg 1pkgfruit pectin crystals
  • 5 cups 5cupsgranulated sugar
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Preparation

Rinse grapes; drain well. Remove enough from stems to make 10 cups (2.5 L), discarding any wrinkled or bruised grapes.

In 26-cup (6.5 L) pot, crush grapes with potato masher. Add 1 cup (250 mL) water; bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.

Scoop cooked grapes into jelly bag suspended over large measuring cup or bowl. Let drip, without squeezing bag, until juice measures 4 cups (1 L), about 2 hours. (Or place in colander lined with triple thickness of damp cheesecloth. Bring up sides and tie top with string to form bag. Tie bag to cupboard handle or support bar over large measuring cup or bowl. Let drip, without squeezing bag, until juice measures 4 cups/1 L, about 2 hours.)

In large clean pot, bring juice and pectin to boil. Stir in sugar; bring to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam.

Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.

Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.

Nutritional Information Per 1 tbsp (15 mL) : about

cal 42 pro 0g total fat 0g sat. fat 0g
carb 11g fibre 0g chol 0mg sodium 0mg
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