Christopher & Paige were oh so kind to give us some grapes. (If I ever see another laundry basket full of grapes it will be too soon!) So, I made grape jelly. I have a niece & nephew who have won great ribbons making grape jelly for 4-H so I thought I must have some of the same genetic talent!
I decided to photograph and blog about the good, the bad and the broken rules...
Wash grapes and remove them from the clusters.
Ready to cook before juicing.
I boiled them in a little bit of water until the skins broke open.
I then put them in cheese cloth and squeezed out the juice. I dislike this step as I usually end up burning my hands. I juiced another day and used a Sauce Master as shown here:
I did not cook the grapes first with this. The only trouble I found with this method was that I got pulp. So I just ran the "juice" from this through the cheesecloth (over a large bowl) to strain out the pulp. I used a product SURE-JELL Fruit Pectin to gel it up.
Cook the juice and SURE-JELL Fruit Pectin on the stove top. Later adding sugar and cooking some more. I just follow the recipe in the SURE-JELL package. Then pour the hot liquid into jars and seal with canning lids and rings.
Here is the breaking rules part.... I cheated and just turned the jars upside down. It is now 12 hours later and they all sealed. However, USDA states they should have had a boiling water bath as that is a more safe perservation method.
We have sampled some and it is quite tasty. We will likely share some as Christmas gifts and much of it we will enjoy ourselves!