Grape Jelly

Instructions

1. Prepare the Grapes: In a large pot, crush the grapes using a potato masher or a fork to release their juices. Avoid mashing them too fine; a mixture of crushed and whole grapes adds texture to the jelly.

2. Cook the Grapes: Place the pot over medium heat and bring the crushed grapes to a gentle boil. Let them simmer for about 10 minutes, stirring occasionally to prevent sticking.

3. Strain the Juice: Once the grapes are soft and have released their juices, pour the mixture through a fine-mesh sieve or cheesecloth-lined colander set over a large bowl. Press down on the grapes to extract as much juice as possible. Discard the pulp.

4. Prepare the Jelly Mixture: Pour the grape juice back into the pot, add lemon juice, and stir in the powdered fruit pectin until fully dissolved. Bring the mixture to a rolling boil over high heat.

5. Add Sugar: Gradually stir in the sugar, ensuring it dissolves completely. Continue cooking the mixture, stirring constantly, until it reaches a full rolling boil that cannot be stirred down.

6. Check for Doneness: To test if the jelly is ready, place a small amount on a chilled plate and let it sit for a minute. If it wrinkles when nudged, it has reached the desired consistency. If not, continue boiling and testing.

7. Skim and Can: Remove the pot from heat and skim off any foam that may have formed on the surface of the jelly. Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe the jar rims, place lids on top, and seal them according to the canning manufacturer’s instructions.

8. Process the Jars: Process the jars in a boiling water canner for the recommended time based on your altitude and jar size. After processing, let the jars cool and set at room temperature for 24 hours.

9. Enjoy: Your Grape Jelly is now ready to adorn your morning toast, enhance a charcuterie board, or sweeten a dessert. Store any unopened jars in a cool, dark place for up to a year. Once opened, keep the jelly refrigerated and use within a few weeks.