How To Make Grape Jelly From Grape Juice
Ingredients
- 6 cups grape juice (either freshly pressed or 100% concord grape juice)
- 8 tbs pectin
- 4 cups sugar (I used [aflink u="http://zulka.com/"]Zulka[/aflink])
- 8 half pint canning jars and fresh lids
- [aflink u="http://www.amazon.com/Granite-0707-1-2-Quart-Porcelain-Water-Bath/dp/B0001UZL8A/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1378746625&sr=1-4&keywords=canning+set"]Canning pot[/aflink]
- [aflink u="http://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1378746706&sr=1-1&keywords=canning+tongs"]Jar lifter[/aflink]
Instructions
- Sterilize your canning jars. You can either run them through the dishwasher, or simply boil them in a large canning pot full of water. Allow the jars to remain in the water or in the dishwasher while you make your jelly. They should stay warm until it's time to fill them.
- Take your never been used canning lids and rings and put them in shallow pan of hot water. Allow them to sit there like this until you are ready to use them.
- In a large saucepan combine your grape juice and your pectin. Allow the mixture to come to a full rolling boil.Boil your mixture over high heat, stirring constantly.
- Add your entire measure of sugar and stir to dissolve.
- Remove your mixture from heat and skim any foam that has risen to the top of your pot.
- Ladle jelly into hot jars one at a time, leaving 1/4 inch of head-space in each jar.
- Wipe the rims of your jars with a wet paper towel to remove any spilled jelly from the rims.
- Center your canning lids on your jars, and apply your canning rings and adjust just to fingertip tightness.
- Place jars in your canner. Make her that they are covered by 1 to 2 inches of water.
- Put the lid onto your canning pot and bring to a boil.
- Once boiling, process your jars for 10 minutes.
- Turn off the heat and let your jars stand for 5 minutes before removing them out of the pot with your jar lifter.
- Lay out a clean kitchen towel on your counter. Carefully remove your jars using your jar lifter and set them to rest on this kitchen towel untouched for 8-12 hours.
- Check your lids after an hour of them being out of the water. The lid should not be able to be pressed down in the middle, but should instead be sealed tightly to the jar. If it is able to be pressed in, you will know that your jelly has not sealed properly and is not shelf stable. If this is the case, put that jar into the fridge and use it within the next couple of weeks.
