Basic Grape Jelly

This is an extremely basic jelly recipe that is not likely to win the State Fair, but has the basic proportions for whatever type would like to diverge off and do. With the same proportions, you could use things like watermelon puree, strawberry puree, rhubarb, apricot puree….you know, whatever. The road one can travel down making jelly is a fairly long one! And, it is really just a matter of experimentation to find your favorite blend. Once prepared, you can just do a simple seal and refrigerate,or you may choose to do a canning procedure with a water bath and all of that razzmatazz.

Grape juice generally wouldn’t fully thicken on its own, so it uses some commercial pectin. However, fruits like apple and cranberry are notoriously pectin-y and will gel from just simple reduction. So, feel free and branch out to new and exciting jellies if you’d like. In many instances, a jelly is the most stable, appropriate way to store and consume some fruits that are hard to get, or are fairly perishable.

Supplies Needed:

1 Ball Canning Jar (Quart)

1 Heavy Bottomed Pot for Simmering

1 Wire Whisk

2 Cups Concord Grape Juice

1 Package Sure-gel Pectin 1.75 oz

2 Cups Granulated Sugar

1 tsp Salt

2 tsp Lemon Juice

Pre-Prep:

1. Whisk pectin into about ¼ cup of warm water and allow to bloom for at least 10 minutes.

2. Wash and sanitize jar(s).

Cooking:

1. Heat grape juice and lemon juice to a simmer.

2. Whisk in gelatin and mix well.

3. After gelatin is well absorbed, gradually add sugar and salt stirring constantly.

4. Bring to a boil, and then cook for 12 minutes to slightly reduce.

5. Stir the frequently since sugary solutions have a tendency to scorch when on direct heat.

6. Once mixture has reduced, and bubbles are noticeably larger than before, turn off the heat and pour into the jar.

7. Allow to cool at room temperature until jelly begins to set up.