How do you make and can grape jelly?

Making and Canning Grape Jelly

Here's a comprehensive guide to making and canning delicious grape jelly:

Ingredients:

* 4 cups crushed grapes (about 3 pounds)

* 1 cup water

* 7 cups granulated sugar

* 1 pouch (1.75 oz) powdered fruit pectin

Equipment:

* Large pot

* Jelly bag or cheesecloth

* Measuring cups and spoons

* Canning jars and lids (8 oz or 12 oz)

* Canning pot or water bath canner

* Jar lifter

* Ladle

* Funnel

* Dish towels

* Rubber spatula

Instructions:

1. Prepare the grapes:

* Wash and remove stems from the grapes.

* Crush grapes with a potato masher or food mill.

2. Extract the juice:

* Combine the crushed grapes and water in a large pot.

* Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes.

* Strain the juice through a jelly bag or cheesecloth into a clean pot. Discard the pulp.

3. Make the jelly:

* Measure out 4 cups of the grape juice.

* In a large saucepan, combine the juice and sugar.

* Bring to a rolling boil over high heat, stirring constantly to dissolve the sugar.

* Add the pectin, stirring vigorously for 1 minute.

* Boil for 1 minute, skimming off any foam.

* Remove from heat.

4. Prepare the jars:

* Wash jars and lids in hot, soapy water.

* Sterilize jars by boiling them in a canning pot or water bath canner for 10 minutes.

* Keep jars hot until ready to fill.

5. Fill and seal the jars:

* Using a ladle and funnel, fill the hot jars with hot jelly, leaving 1/4 inch of headspace.

* Wipe the rims of the jars with a clean, damp cloth.

* Place lids on jars and tighten bands securely, but not too tight.

6. Process the jars:

* Place jars in a canning pot or water bath canner, ensuring jars are submerged by at least 1 inch of water.

* Bring water to a rolling boil, then process jars for 10 minutes (for 8 oz jars) or 15 minutes (for 12 oz jars) at a simmer.

* Remove jars from the canner using a jar lifter and place on a clean towel to cool completely.

7. Check seals:

* Once jars are completely cool, press down on the center of the lid. If it doesn't move or make a popping sound, the seal is good.

8. Store the jelly:

* Store sealed jars in a cool, dark place for up to a year.

Tips:

* For a richer flavor, use concord grapes.

* To prevent foaming, add a tablespoon of butter to the boiling juice mixture.

* If you don't have powdered pectin, you can use liquid pectin according to the manufacturer's instructions.

* For a firmer jelly, add 1/2 cup of lemon juice to the grape juice mixture.

* Experiment with adding different spices, such as cinnamon or nutmeg, for a more complex flavor.

Enjoy your homemade grape jelly!