Grape Jelly

Share: 

Rate this Recipe: 

Average: 5 (2 votes)

Ingredients

grapes
3/4 cup sugar for every cup of juice

Instructions

Wild grapes or underripe Concord grapes make the best jelly. Wash and stem the grapes. Put into the kettle, mash down and cook slowly for about 10 minutes, until the juice flows freely. Water may be added a little at a time if necessary to prevent scorching or sticking. Strain through a jelly bag and leave the strained juice overnight in the refrigerator to allow the white crystals that sometimes form to settle. In the morning, pour off the juice carefully, discarding the sediment, if any, at the bottom.

Measure out 4 cups (leave the rest for another batch). Heat the sugar in a double boiler; with 4 cups of juice, you’ll need 3 cups of sugar. Bring the juice to a full rolling boil, then add the heated sugar and bring the mixture back to a full rolling boil. Boil quickly, stirring, until the candy thermometer reads 8 degrees above the boiling point (about 220°F) or until the jelly sheets off the spoon. Skim and pour into jelly glasses and seal.

Cooking & Recipes

Preparation Method

Comments

Add new comment

Just a bit confused about

Just a bit confused about your instructions.
You say,"Measure out 4 cups (leave the rest for another batch). Heat the sugar in a double boiler; with 4 cups of juice, you'll need 3 cups of sugar.
Bring the juice to a full rolling boil, then add the heated sugar and bring the mixture back to a full rolling boil."

You first say; "heat the sugar with 4 cups of juice, and then next sentence you say, "bring juice to rolling boil, then add heated sugar and bring to boil."

Do you first heat, boil the juice and then add sugar and then bring to full rolling boil?
Thank you

It looks like the semi-colon

It looks like the semi-colon is throwing you off. You heat sugar in a double boiler, and we are telling you that for 4 cups of juice you will need 3 cups of sugar. So you just have sugar in the double boiler, 3 cups, nothing else. You are warming it up. When the juice is at a full rolling boil, add the warm sugar.
Hope that helps!

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box