Best Grape Jelly Without Added Pectin Recipe 325 Recipes

GRAPE JELLY

Steps:

• To extract grape juice, stem the grapes into a stockpot or saucepan and add 1/2 cup water.
• Bring the mixture to a boil while mashing the grapes to encourage them to release their juice. Continue to cook until the grapes completely fall apart, about 10 minutes.
• Remove from heat and strain through a jelly bag or double layer or cheesecloth. Allow the juice to strain for at least 2 hours.
• Refrigerate the juice overnight to allow tartrate crystals to separate out.
• Strain the cold juice through the cheesecloth again. Pour carefully, and leave the tartrate crystal sediment behind at the bottom of the jar. Not all grapes form visible tartrate crystals, but this is a good precaution anyway and will prevent crystals in the finished grape jelly.
• If you're starting with purchased grape juice, skip these steps and begin below.
• Add 4 cups of grape juice to a large heavy-bottomed saucepan, ensuring that the fills the pot no more than 1/3 of the way (mixture will foam). Add the powdered pectin and stir to dissolve. (Don't add the sugar yet.)
• Bring the mixture to a boil over high heat and boil 1 minute.
• Add the sugar and stir to dissolve. Bring the mixture back to a hard boil and boil 1 minute before turning off the heat.
• Ladle the grape jelly into prepared jars, leaving 1/4 inch headspace. Store in the refrigerator for a refrigerator jam and use within 3-4 weeks.
• If canning, process in a water bath canner for 10 minutes if under 1,000 feet in elevation. Add 1 minute to the processing time for every additional 1,000 feet.
• Check jar seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars should maintain quality on the pantry shelf for 12-18 months.

GRAPE JELLY WITHOUT ADDED PECTIN RECIPE - (3.2/5)

Steps:

• To prepare juice. Select about one-fourth underripe and three-fourths fully ripe grapes. Sort, wash, and remove stems from grapes. Crush grapes, add water, cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals. To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees), or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store. This recipe yields 5 six-ounce glasses.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JAM RECIPE

Steps:

• 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 jars well before filling.
• Slip skins from grapes. Finely chop or grind skins and set aside. Combine grape pulp and water in saucepan. Bring to boil; cover and simmer 5 min. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 7 cups prepared fruit into 6- or 8-qt. saucepot.
• Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-3/4 cups 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 10 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.)