Grape Jelly / Wisatefair2001 Recipe
Servings: 1
Ingredients
- 3 lb grapes (to make 4 c. juice)
- 7 c. sugar (c & h)
- 1 x pouch certo liquid fruit pectin
Directions
- Remove stems from grapes; crush grapes. Place in saucepan; add in 1/2 c. water. Bring to a boil. Reduce heat; cover and simmer 10 min. Place 3 layers of damp cheesecloth over a large bowl. Pour fruit into cheesecloth. Tie cheesecloth closed and let drip into bowl till dripping stops.
- Measure 4 c. juice into a 6 to 8 qt saucepot. Stir sugar into ju ice. Add in 1/2 tsp. butter or possibly margarine to prevent foaming during cooking. Bring mix to a full rolling boil, stirring constantly. Quickly stir Certo into juice mix. Return mix to a full rolling boil and boil exactly 1 minute, stirring contantly. Remove from heat. Skim off any foam. Fill jars, leaving 1/4" to 1/8" head space. Wipe rims; adjust 2 piece lids. Process 5 min in boiling water bath.
- Yield 7 - 8 (8 oz) jars
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