|The best part of home made grape jelly is the taste and smell as you sample it!|
|Deep, Dark, and Delicious Pure Grape Jelly.|
NOTE: THE JUICE WAS PREPARED FOR JELLY MAKING A DAY AHEAD AND THE INSTRUCTIONS ARE IN THE PREVIOUS POST.
If you would like the version using pectin here is the link, just click on to view that posting should you be interested. thehiddenpantry.blogspot.com/2012/09/grape-jelly-old-fashioned-way-cooked.html
According to the Ball Blue Book there are 2 ways to go about this, one is cooking until the jelly will sheet or slide off of a plate or spoon or the temperature method which is the way I prefer to go as it seems like a bit less guess work to me! But it involves an extra step. You must first check to see what the exact temperature at which water begins to boil where you are.
Place about 2 1/2" tap water in a clean saucepan and watch it as you bring it to a boil. Do not let the thermometer touch the bottom of the pan. At the time the water begins to bubble in a full boil record the temperature. Here it was 212 degrees F. Next add 8 degrees. This is the jell temperature for this jelly. Here it was 220 degrees F.
|Straining a second times removes any crystals that may have formed.|
Ingredients for Grape Jelly:
4 C. prepared grape juice
3 C. sugar
optional 1 t. butter
Place the juice prepared as in the previous post into a large heavy bottomed kettle and add the sugar over high heat stirring until the sugar is dissolved. You may choose to add 1 teaspoon of butter if desired to prevent or reduce the amount of foam that will form during this cooking process. This is optional, I do add the butter.
Cook and stir constantly until you reach the jell temperature as explained above. I made sure it was about 1/2 a degree more just to be sure I was looking at the thermometer at the correct angle!
Immediately remove from the heat. Skim off any foam. Fill the hot jars to within 1/4" of the top of the jar and cap and band them snugly.
The Ball Blue Book directs you too process the jars in the water bath covered with 1-2" of water for 10 minutes before removing and cooling the jelly. Then again leave undisturbed for 2 weeks to be sure it had set.
If your jelly does not set you can reprocess it in some instances. I recommend the Ball Blue Book in that situation.
|I think Grandma would be proud!|
Funny thing I had maybe 2 tablespoons of juice left over! Makes me happy, happy, happy and pooped!