Wednesday, September 15, 2010

easy grape jelly


3 cups concord grape juice
5 1/4 cups white sugar
3/4 cup water
1 (2 ounce) package powdered fruit pectin

Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results. Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes. Enjoy!!

4 comments:

  1. Could you use apple juice as well?

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  2. I haven't used apple juice? I guess you could, let me know if you try it!

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