October 2nd, 2008 - Grape jelly
I called The Farm Phone and talked about my grape jelly recipe, so I have to post the recipe so Geek Farm Life can link to it from their grape jelly podcast:
Pure Grape Jelly from Joy of Cooking: All About Canning
Use Eastern Concord, Muscadine, or Scuppermong grapes. (Elsehwere, I’ve seen the comment “use high pectin grapes.” Including the stems in the juicing will add to the pectin.) Make juice. Let sediment settle for 24 hours. Pour off juice, leaving sediment behind, straining through a jelly bag to eliminate tartrate crystals.
Use 1 cup sugar for each cup juice.
Boil rapidly, stirring frequently, to the jelling point. Pour into hot sterilized jars leaving 1/4″ headspace. Process in boiling water canner for 5 minutes. [Read directions in a canning book for more info about making jelly in general.]
The recipe is also good for wild berries, particularly blackberries, boysenberries, loganberries, marion berries, and olallieberries (whatever those are!), using 3/4c sugar per cup of juice.
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Geek Farm Life is one of my favorite podcasts, as I’ve written before.
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