GRAPE JELLY RECIPE | ALLRECIPES
Provided by: JELLYKO
Categories: Jams and Jellies
Total time: 15 minutes
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 3 pints
|3 cups grape juice|
|5 ¼ cups white sugar|
|1 (2 ounce) package powdered fruit pectin|
- Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
- Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
- Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
Calories 94.3 calories, CarbohydrateContent 24.2 g, ProteinContent 0.1 g, SodiumContent 0.5 mg, SugarContent 24.2 g
SURE.JELL® GRAPE JELLY – MY FOOD AND FAMILY
Provided by: My Food and Family
Total time: 2 hours 50 minutes
Prep time: 30 minutes
Cook time: 2 hours 20 minutes
Yield: Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
|3 cups bottled grape juice|
|1 cup water|
|1 box SURE-JELL Fruit Pectin|
|1/2 tsp. butter or margarine|
|4-1/2 cups sugar, measured into separate bowl|
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place juice and water in 6- or 8-qt. saucepot. Stir pectin into juice mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Calories 45, FatContent 0 g, SaturatedFatContent 0 g, TransFatContent 0 g, CholesterolContent 0 mg, SodiumContent 0 mg, CarbohydrateContent 11 g, FiberContent 0 g, SugarContent 11 g, ProteinContent 0 g
APPLE OR GRAPE JELLY MADE WITH CANNED JUICE | JUST A PINCH RECIPES
Provided by: Karla Everett @Karla59
Categories: Jams & Jellies
Prep time: 5 minutes
Cook time: 15 minutes
|FOR APPLE JELLY|
|5 cup(s) sugar|
|4 cup(s) apple juice|
|1 box(es) powdered pectin|
|FOR GRAPE JELLY|
|3 cup(s) grape juice|
|3 1/2 cup(s) sugar|
|1 box(es) powered pectin|
- Mix the (apple or grape) juice with the pectin in a large sauce pan ; over high heat quickly bring the mixture to a hard boil. Stirring occasionally.
- Immediately add all the sugar and stir , bring to a full rolling boil(a boil that can’t be stirred down) and boil hard for 1 minute , stirring constantly.
- Remove from the heat and skim off the foam with a metal spoon , and pour quickly into sterilized jelly jars. ( fill to 1/2″ of top )
- With a wet dish towel wipe the ring of jar clean of any jelly spillage and put on cap and screw band on firmly tight.
- Process in boiling water bath for 5 minutes.
- NOTE : For a rosy color in the apple jelly add a few drops of red food coloring to the juice before cooking.