Apple Or Grape Jelly Made With Canned Juice Recipes

Steps:

• 1. To prepare juice: Select one-fourth firm-ripe and threefourths fully-ripe grapes. Wash and stem grapes. Crush grapes.
• 2. Add water; cover; bring to a boil over high heat. Reduce heat; simmer 10 minutes.
• 3. To prevent formation of tartrate crystals in jelly, let juice stand in a cool place 12 to 24 hours; strain through a damp jelly bag or several layers of cheesecloth to remove crystals that have formed.
• 4. Combine grape juice and pectin in a large saucepot.
• 5. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved.
• 6. Return mixture to a rolling boil. Boil hard 1 minute,stirring constantly.
• 7. Skim foam if necessary.
• 8. Heat the flat parts of your lids in a small saucepan of water that covers lids until boiling.
• 9. Ladle hot jelly into hot. sterilized jars, leaving 1/4" headspace.
• 10. Place on the lids & adjust. Only should be finger tight.
• 11. Process 5 minutes in a boiling-water canner. This means to place jars in a large pot of hot water about the same temperature as the jars of jelly you are putting in there, so they won't break.Water needs to be just over the top of the jars. Place over high heat, with lid on canner & bring water to a boil. When water starts to boil, start timing your 5 minutes. Turn off heat & remove from canner & place on kitchen towel to drain & cool. Leave room in between jars for cooling. Do not touch the jars until the next day.
• 12. Check jars a few hours after you bring them out to make sure they sealed & the kids are sunk in, not popped up. If they are not sealed after 3 hours, put new lid on & reseal.
• 13. ON THE LIGHTER SIDE: GRAPE JELLY with GELATIN 2 packages or 2 tablespoons unflavored gelatin 1 bottle (24 ounces) unsweetened grape juice 2 tablespoons unsweetened lemon juice 2 tablespoons liquid sweetener In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in liquid sweetener. Pour into hot sterilized jars. Seal. Store in refrigerator. Yield: about 1 pint ( 1 tablespoon = 11 calories.)

Steps:

• Place grapes in a large bowl and mash.
• Place grapes, apple slices and water in a large stainless or enamel pot.
• Bring to a boil, reduce heat and simmer for 30 min.
• Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
• Restrain through another damp jelly bag.
• If you want you can now save the pulp for grape butter.
• Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
• Stir in sugar and return to a full, rolling boil until the jell point is reached.
• Remove from heat and skim.
• Ladle into steril hot jars leaving 0.125 inch head space.
• Process for 5 min in a boiling water bath at altitudes up to 1000 feet.