"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grape Jelly, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Bring grapes to a boil, stirring occasionally. When boiling, return to a simmer - simmer 10 minutes.
Squeeze juice into measuring cup - measure 5 cups for batch - poor juice into clean kettle. Add 1 pkg sure jell and 1/2 tsp butter. Stir to full rolling boil - add all sugar quickly. Keep stirring until it boils again. Once boil comes to a full rolling boil, cook for one minute. Take off burner, skim foam. Fill jars as quickly as possible. Have one person fill jars and one person wipe the rim - put lid and ring on - invert on a towel on counter. After all are filled and inverted, set timer for 5 minutes and after 5 minutes turn right side up again. Do not disturb until cool and sealed.
Keep jars in hot water in sink until ready to fill. Simmer lids and rings on stove.
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