Grape Jelly from http://www.hillbillyhousewife.com/grapejelly.htm
I like this because it makes like 1 1/2 quarts; we eat it quick enough that I don't even process it, just put it in the fridge & eat it on toast & PBJs! We use frozen concentrate and don't dilute it, because we like the strong delicious grape flavor. But do what you like!
3 cups grape juice (Prepared from frozen concentrate is fine)
1 package powdered pectin
4 cups sugar
In a large saucepan combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 10 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.
Or just pour into 1qt jar & 1pt jar, put in the fridge if you're going to eat it within 6 weeks or so.
This is one of my favourite sites when it comes to making jelly from bottled juices, Fun site as they show you each step with photos! Making jelly this way is perfect for when the kids are home in the summer. I find them a quick fix when you need to donate to bazaars or craft shows also. You can use any type of juice, pomegranate is my favourite to donate as most people never have tried this flavour.
This is quite simple and fun!
You will need:
2 cups apple,grape, or other juice
3-1/2 cups sugar
1/2 tsp. butter or margarine
1 package Fruit Pectin
Canner or stock pot
4 4-ounce jelly jars with lids
Mix sugar and juice in a 2-quart sauce pan and bring to a full rolling boil, stirring constantly. Add fruit pectin and return to boil.
Boil for one minute. Remove from heat and skim the foam from the top with a large spoon.
Ladle jelly into hot sterilized jars. Fill to 1/4 inch from the top. Wipe the rim of the jars with a damp cloth to remove any traces of jelly. Seal tightly.
Process for 5 minutes in a hot water bath canner. You can use a stock pot or any other pan that allows enough room for the jars and 2 inches of water over them.
Remove from hot water and set the jars on a folded cloth on the counter top. A kitchen towel works fine. Keep the jelly away from drafts until cooled. You may hear the seals on the jars snap as they fully seal. This is fine.
Check lids to make sure they are sealed once they have cooled. The center of the lid to the jelly jar will indent when sealed. Occasionally a jar does not seal. If you encounter this problem, simply store your jelly in the refrigerator until used.
Best wishes, hope this helps!
This is a good website where you can find all kinds of recipes. Just use the search box at the top of the site.
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