GRAPE JELLY
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
Provided by Emma Lewis
Time 30m
Yield Makes 600ml
Number Of Ingredients 3
Steps:
- Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
- Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
CONCORD GRAPE JELLY
At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 64
Number Of Ingredients 4
Steps:
- Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
- Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 26.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 25.9 g
GRAPE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
GRAPE JELLY
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
Provided by Darlene Summers
Categories Jellies
Time 32m
Yield 6 pints
Number Of Ingredients 3
Steps:
- First make the grape juice using clean washed grapes.
- To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- Bring to a boil and simmer covered for 10 minutes.
- Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- In a very big pan, put 5 cups of the juice.
- Add the fruit pectin to the juice.
- Mix well.
- On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- Remove from heat, skim off foam and pour into hot jars.
- If using paraffin, pour hot paraffin in on top of jelly.
- Or seal with canning lids.
Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8
CERTO GRAPE JELLY
Upgrade your next peanut butter and jelly sandwich when you make it with this CERTO Grape Jelly. Try making your PB & Js with delicious homemade CERTO Grape Jelly and wait for the rave reviews to roll in.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRAPE & ROSEMARY JELLY
Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 55m
Yield Makes about 1kg/2lb 4oz
Number Of Ingredients 5
Steps:
- Tip the grapes into a pan with the wine and rosemary. Add water to cover the grapes. Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.
- Tip the grape mixture into a jelly bag or muslin-lined colander and leave to drip through for at least a couple of hours, or overnight if there's time.
- Put 3 saucers in the freezer. Measure the juice (you will need 600ml) and return it to the pan. Add the sugar and lemon juice, and bring to the boil, stirring to dissolve the sugar and skimming off any scum that rises to the surface using a slotted spoon. When the sugar has dissolved, increase the heat and boil hard until setting point is reached. This should take about 5-10 mins. To test for set, remove the jelly from the heat and spoon a little onto one of the cold saucers. Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.
- Pot the jelly into small sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
HOW TO MAKE GRAPE JELLY
Grape jelly is an easy and delicious recipe that requires little more than grapes, sugar, and fruit pectin. However, you'll also need plenty of time on your hands, as the process of turning whole grapes into smooth jelly can take a while...
Provided by wikiHow
Categories Jams and Jellies
Number Of Ingredients 4
Steps:
- Start with around 4 pounds (1.8 kg) of grapes. The better quality grapes you choose, the better quality jelly you'll have once you finish cooking them. While red or Concord grapes are the most common when making jelly, there's no right grape to choose. Pick a grape that you like the taste of and that you can get a lot of. You can use either seeded or seedless grapes, as well as grapes that are green, white, or red. This will affect the look and taste of your finished jelly, but it will be delicious nonetheless. If you don't have easy access to fresh grapes or don't want to cook them into juice yourself, you can use grape juice instead and skip to Part 2. Make sure the grape juice you choose is made fresh and doesn't have any added sugar.
- Take the grapes off their stems and wash them. Go through and methodically pick the grapes off the stems before throwing the grapes into a large bowl or colander. Once all the grapes have been removed from the stems, use cold water to give them a good wash and to rinse away any dirt or anything else you don't want in your jelly. If you're particularly worried about your grapes being clean, or if you notice any bugs on them as you de-stem them, give the grapes a slight squeeze over your cooking bowl to split the fruit from its skin. This will let you see if anything is wrong with the inside of the grape and easily remove the skin.
- Transfer the grapes to a large pot and add 1⁄2 cup (120 ml) of water. Place a big, heavy-bottomed pan over an element on your stovetop and pour in your grapes. Add around 1⁄2 cup (120 ml) of water to the pot. This should be just enough to stop your grapes from scorching without watering down your juice too much. Depending on the size of your pot, you may need to add more water to stop the grapes from burning. This is absolutely fine. It's much better to have a very slightly weaker grape jelly than it is to have jelly that tastes burnt.
- Crush the grapes up slightly. This will help release some of the grape juice and speed up the cooking process overall. Use a potato masher or a large wooden spoon to press the grapes down into the bottom of the pan, squishing them slightly. Repeat until all of the grapes are slightly crushed. If you don't want to crush your grapes and cook them to remove the juice, you can run them through a juicer instead. This may take a little longer but will give you a perfectly pure grape juice to turn into jelly.
- Bring the grapes to a boil and then simmer. Turn the element on your stove to a medium-high heat and bring your grapes to a boil, stirring occasionally to prevent them from sticking or burning. Once they have reached a boil, reduce the heat to low so that your grapes can begin simmering. Bringing your grapes to a boil for the first time might take a while. Have patience and let them cook to bring out the most juice.
- Simmer the grapes for around 10 minutes. Once the grapes have lowered to a simmer, cover the pot and leave it to cook for approximately 10 minutes. Every few minutes, take the lid off the pot and give the grapes a stir with a large wooden spoon to move them around and agitate them a little. Simmering your grapes is what will extract all of the juice and give you something to work with when making jelly. Keep the temperature low and let them cook.
- Strain the grapes to collect at least 4 cups of juice. After the grapes have been given time to simmer and are sitting in a lot of liquid, you need to strain them. Place a cheesecloth in a strainer over a large bowl, or use a jelly bag or strainer to separate the juice from the pulp. Slowly and carefully pour the juice through your strainer, being careful not to spill any. If you don't want to strain your juice, you could also process the juice and the pulp in a blender or food processor until it makes a smooth puree. This will change the texture of your jelly slightly, but will also be much easier than using a sieve. It may take a while for the juice to strain through the fabric strainers. You can use something to squeeze the grapes and speed up the process, or just leave it overnight to strain by itself. This is a good point to begin preparing any jars that you'll be using to store your jelly.
GRAPE JELLY
Make and share this Grape Jelly recipe from Food.com.
Provided by tornadoes three
Categories Jellies
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Wash then steam grapes (about 5-10 minutes, you want a soft and squishy texture).
- Place in pan and mash ONLY until juice starts. Allow a few stems to remain over grapes.
- Place pan over low heat and bring to a simmer cook for additional 10 minutes.
- Place grapes in clean cloth bag over large bowl to drain. When all the juice is drained chill till quite cold.
- Add sugar,a little at a time, stirring until sugar is dissolved. Pour into jelly glasses and let stand for at least 3 hours.
- Cover with paraffin and seal.
Nutrition Facts : Calories 587.5, Fat 0.8, SaturatedFat 0.3, Sodium 4.5, Carbohydrate 151.4, Fiber 2, Sugar 149.3, Protein 1.4
CONCORD GRAPE JELLY
Provided by Food Network
Categories dessert
Time 15m
Yield about 5 1/2 pints
Number Of Ingredients 5
Steps:
- In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add sugar and stir until dissolved. Keep stirring and bring mixture to a rolling boil and boil hard for no longer than 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Ladle hot jelly into hot sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 minutes in hot boiling water canner.
GRAPE JELLY
This is a short and simple grape jelly recipe.
Provided by JELLYKO
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 48
Number Of Ingredients 3
Steps:
- 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, or contact your local extension for processing times in your area.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g
GRAPE JELLY SLOW-COOKER MEATBALLS
Many versions of this dish live on the Internet and for good reason-it's quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.
Provided by Food Network Kitchen
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.
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- Reduce heat to low. Use a potato masher to crush the grapes, and continue cooking for 2-3 minutes.
- Line a sieve or strainer with a couple of layers of dampened cheesecloth, set over a deep bowl.
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- Remove the pulp from the grapes by squeezing one end of the grape (opposite from the stem side). This will pop the pulp right out (see picture in post).
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- In a large pot, whisk together grape jelly and chili sauce over medium-low heat until sauce is mixed and reaches a low simmer.
- Add grape jelly, chili sauce, and 1 cup water to instant pot, whisk together and then stir in meatballs.
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- Put the grapes and apple in a large pot and add 1/2 cup of water. Bring to a boil, cover and simmer over low heat until very juicy, about 10 minutes. Strain the juice through a fine sieve set over a large bowl.
- Strain the juice again through several layers of dampened cheesecloth, without pressing or squeezing; you should have 3 cups.
- In a very large saucepan, boil the grape juice and sugar over moderate heat, stirring, until the jelly falls off a cool spoon in sheets and registers 220° on an instant-read thermometer, about 18 minutes.
- Pour the jelly into hot, sterilized canning jars to within 1/4 inch of the rims. Seal. Submerge the jars in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the jar lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals.
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