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Grape Jelly Recipe

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This recipe for Grape Jelly, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Taylor Shupert
Added: Saturday, October 14, 2006


3 1/2 c Concord grapes (5 c. of prepared juice)
7 c. of sugar
1 1/2 c. of water
1 box of powdered Sure Jell

Jelly strainer or cheesecloth
Bowl for juice
Two large pots and one small one
Large tongs
Bath towels
Dishcloth that can get stained
Mash potato masher
Jelly jars

Ball sells a jelly making equipment kit that makes canning
much easier.

To Make Grape Juice: Collect approximately 3-4 pounds of
grapes. Wash, discard stems, and mash grapes. A potato
masher workes best. Place in 4-5 inch deep pot, add 1 1/2
cups of water and bring to boil. Turn down the heat and
simmer for 10 minutes. Using cheesecloth or a jelly strainer,
strain the mixture. Be careful not to squeeze the cheesecloth
or strainer too much because it MAKES A BIG MESS and it
will keep your jelly from being clear.

To make Jelly: Put exact amount of prepared juice in 6 or 8
quart pot. Put exact amount of sugar in SEPARATE BOWL
close to the stove. Stir in 1 box of Sure Jell. Bring mixture to
full rolling boil on high heat stirring constantly. Stir in sugar
very quickly. Stir constantly and when the mixture returrns to
a full rolling boil, continue boiling for exactly 1 minute. Remove
from heat. Use a tablespoon to skim off any foam. Put the
foam in a bowl to reward yourself later. If you have a lot of
foam,next time a 1/2 tsp of butter or margarine. The juice can
be frozen and made into jelly later.

Ladle quickly into hot jelly jars. A funnel makes this easier.
Fill the jars within 1/8 inche from the top. Wipe the jar rims
and threads to get any spills off. Cover with two-piece lids.
Screw bands on tightly. Place jars in hot water bath covering
them with 1-2 inches of water. Bring water to a gentle boil for
5 minutes in Oklahoma and Maryland and 15 minutes in
Montana. Remove jars with tongs and place upright on a
large bath towel. Cover jars with another large towel and let
stand for 24 hours at room temperature. The towels catch
the glass and jelly should a jar explode from cooling too fast.
If the center of the lid does not sink in at the end of the 24
hours, you did not get a good seal so you have to put that jar
in the refrigerator to eat now. The jars that have a good seal
are good for at least a year.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
This won Grand Champion at the County Fair for me.




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