You read it right. A co-worker here in Vancouver has a Champagne grape cross growing on an arbour in his backyard here in Vancouver.
This year they had an overabundance of grapes.
I was asked if I would like some to make something and, of course, I said Yes! Last Friday I came home with a bag full of frozen grapes.
I made Grape Jelly.
Freezing the grapes makes no difference, as a matter of fact, I find freezing small fruits first can speed up the juice making step.
I put the grapes in the pot and added one and a half cups of water.
I then let them simmer for about an hour.
I let the grapes cool and then I put them in a jelly bag to strain overnight.
Saturday afternoon I started the Jelly making.
I washed the jars thoroughly, an started boiling them in the canner.
In a large pot, I put in 5 cups of the juice, added the pectin and stirred until it was at a rolling boil. Then I added the sugar. 6.5 cups sounds like a lot, but Jelly is finicky, it is a chemical process and the ingredients need to be in the right proportions. If you use conventional pectins (MCP, Sure-Jell, Certo, etc.) and cut back on the sugar from what the recipe calls for, you'll probably end up with syrup, not jam. Those pectins require the specified amount of sugar to jell properly. Sugar is a preservative. Low-sugar preserves may mold or spoil quicker after you open the jar.And remember, you don't eat Jams or Jelly by the bowlful but by the teaspoon. On average, 1 teaspoon of jam or jelly is 19 calories.
I brought the jelly back to a full rolling boil for 1 minute. I took it off the heat and I got the jars out of the canner.
I skimmed the foam off the jelly and then carefully pored the hot jelly into the jars.
And the result
This jelly is fabulous! It has a unique grape taste, like sunshine in a jar!
Here is the Recipe
4 L (or quarts) grapes
1-1/2 cups (375 ml) water
1 pkg Pectin
6 cups (1500 ml) granulated sugar
Put the jars in the canner and let them boil |(Sterilizes the jars).
Wash, stem and crush grapes. Add 1 1/2 cups water, simmer 10 minutes, covered, stirring occasionally. Pour cooked fruit into a dampened jelly bag (or cheesecloth-lined sieve) over a large bowl. Let juice drip, undisturbed, 2 hours or overnight.
Measure sugar; set aside.
Measure 5 cups grape juice into a large deep stainless steel saucepan. Whisk in the pectin until dissolved
Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.
Ladle the hot jelly into the jars. Wipe the jar rims removing any stickiness. Put on the lids and put the jars in the canner.
Cover the canner and bring water to full rolling boil and process the jars for 10 minutes.
This jelly is AMAZING!