Grape Juice Jelly Canning Recipe

How to make homemade grape jelly (from prepared …

WEBAug 25, 2019 · Here’s what you’ll need: 3 cups grape juice (either in a bottle or prepared from concentrate) 1 package powdered pectin. 4 cups …

Rating: 4.5/5(111)
1. Combine grape juice and pectin in a saucepan (I stir it with a whisk to get rid of the lumps) and bring to a boil.
2. Do NOT add the sugar before you bring the pectin to a boil. I've done this waaaay too many times, and it causes the jelly to not gel.
3. After the pectin/juice mixture has come to a boil, stir in the sugar. Bring it back up to a full rolling boil that cannot be stirred down, and boil for a full minute.
4. Remove from the heat. Spoon off any foam that has appeared.

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White Grape Jelly Healthy Canning

WEBSep 24, 2020 · Liquid sweetener directions (agave, honey, liquid stevia, etc.) Bring the juice back to a boil, either in a pot or in a microwave. (Mind the surge when removing from …

Rating: 3.6/5(51)

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Homemade Grape Jelly Practical Self Reliance

WEBFeb 16, 2021 · Ladle the grape jelly into prepared jars, leaving 1/4 inch headspace. Store in the refrigerator for a refrigerator jam and use within …

1. To extract grape juice, stem the grapes into a stockpot or saucepan and add 1/2 cup water.
2. Bring the mixture to a boil while mashing the grapes to encourage them to release their juice. Continue to cook until the grapes completely fall apart, about 10 minutes.
3. Remove from heat and strain through a jelly bag or double layer or cheesecloth. Allow the juice to strain for at least 2 hours.
4. Refrigerate the juice overnight to allow tartrate crystals to separate out.

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Grape Juice Jelly Better Homes & Gardens

WEBMar 12, 2023 · In a 6- to 8-quart heavy pot combine grape juice and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return …

1. In a 6- to 8-quart heavy pot combine grape juice and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
2. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling.) Remove jars form canner; cool on wire racks. Makes 5 half-pints.

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