It really is not difficult to make jelly if you have the right equipment. It takes a bit of time and patience, but the results are worth the effort. This time, I used less/no sugar pectin so that I could cut back on the granulated sugar in the recipe. I also added a few vanilla beans to the simmering juice to add a hint of vanilla flavor.
Stay tuned to find out what I made from the little bit of juice left over!
Ingredients & Supplies Needed:
Mason canning jars and 2-part lids
3 ½ pounds Concord grapes
5 cups sugar
1 package Sure Jell low/no sugar pectin
3 vanilla beans (completely optional)
- Sterilize mason jars and lids in boiling water for about 10 minutes.
- Meanwhile, place stemmed grapes in saucepan with 1 ½ cup water. Crush grapes, bring to gentle boil, then simmer for about 10 minutes. (This is where you would throw in the optional vanilla beans)
- Pour fruit mixture into 3 layers of cheesecloth over bowl to allow juice to drip into bowl. Give cheesecloth a gentle squeeze to get a bit more juice, then discard the remaining pulp (or better yet, compost it!)
- You should have about 5 cups juice. If less, add water to bring to 5 cups.
- Add grape juice, sugar and low/no sugar pectin to a medium sized saucepan. Bring to boil stirring continuously. Boil for one minute, remove from heat.
- Fill sterilized jars, leaving about 1/4 inch at top of jar. (Note: use a funnel for easy filling).
- Cover jars with lids. Let stand at room temperature for about 24 hours to set.