GRAPE JELLY

Ready in: 150
8-9 half pint jars

INGREDIENTS

  • 5  cups  Unsweentened Grape Juice
  • 7  cups  Sugar
  • 1  box (1.75oz)  Royal® Premium Fruit Pectin

DIRECTIONS

  1. Prepare water bath canner, jars and lids per manufacturer's instructions or USDA guidelines (http://www.uga.edu/nchfp/.) Measure 7 cups of sugar and set aside. Measure 5 cups of unsweentened grape juice and add to 6-8 quart stainless steel or enameled pot. Stir the contents of 1 box of Royal® Premium Fruit Pectin; mix until dissolved.
  2. Turn on heat to high and stir constantly to avoid scorching. Bring to a rolling boil (a boil that does not stop bubbling when stirred.) Stir in 7 cups of sugar, adding all at once. Return to a full rolling boil stirring constantly and boil for 1 minute. Turn off and remove from heat.
  3. Skim off any surface foam. Optionally, foam may be reserved in a clean glass or jar and stored in the refrigerator; the bubbles will breakdown to provide fresh usable jelly.
  4. Ladle into hot jars. Wipe rim and threads. Place and center lid and screw on metal band (hand-tighten, firmly.) Process by the boiling hot water bath method. See http://www.uga.edu/nchfp/ for more details and altitude corrections if needed.
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