Grape Jelly

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Do you still do the water

Do you still do the water bath with grape jelly the same as you do for jams? Or do you turn the jar over for a certain amount of time then flip back over and wait for them to seal on their own. How long will grape Jelly stay preserved in the pantry? My grandmother always put paraffin over her jellies before sealing them. Is that necessary?

No pectin?

No pectin?

Jellies generally use the

Jellies generally use the whole fruit, including the peel and core which contain a lot of pectin, the natural sugar within a fruit to make it jell. With some fruits, the extracted juice will contain all of the necessary ingredients without supplement, like tart apples, blackberries, and grapes. With others, such as apricots, peaches, and raspberries, you will have to add either acid, pectin, or both. Additional pectin must be added to these types of fruits to make them jell properly.

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!