CONCORD GRAPE JELLY
At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 64
Number Of Ingredients 4
Steps:
- Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
- Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 26.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 25.9 g
GRAPE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
GRAPE & ROSEMARY JELLY
Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 55m
Yield Makes about 1kg/2lb 4oz
Number Of Ingredients 5
Steps:
- Tip the grapes into a pan with the wine and rosemary. Add water to cover the grapes. Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.
- Tip the grape mixture into a jelly bag or muslin-lined colander and leave to drip through for at least a couple of hours, or overnight if there's time.
- Put 3 saucers in the freezer. Measure the juice (you will need 600ml) and return it to the pan. Add the sugar and lemon juice, and bring to the boil, stirring to dissolve the sugar and skimming off any scum that rises to the surface using a slotted spoon. When the sugar has dissolved, increase the heat and boil hard until setting point is reached. This should take about 5-10 mins. To test for set, remove the jelly from the heat and spoon a little onto one of the cold saucers. Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.
- Pot the jelly into small sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
GRAPE JELLY
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
Provided by Emma Lewis
Time 30m
Yield Makes 600ml
Number Of Ingredients 3
Steps:
- Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
- Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
More about "grandmas grape jelly recipes"
OLD FASHIONED GRAPE JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.4/5 (235)Category CanningServings 8Total Time 1 hr
- Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
- Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
- Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
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