- 3 cups grape juice (Prepared from
frozen concentrate is fine)
- 1 package powdered pectin
- 4 cups sugar
In a large saucepan combine the prepared
grape juice and the powdered pectin. Stir it
up to eliminate all of the lumps. Bring the
mixture to a full boil over medium heat,
stirring some as necessary. Add the sugar
and return the mixture to a boil. Boil for a
full minute and remove from heat. Ladle the
jelly into clean sterilized jars and seal
with bands and lids. Process in a boiling
water bath for about 10 minutes to seal.
Remove the jars and allow to cool before
storing on the pantry shelf. Makes about 5
cups.
Usually when I make this recipe I use juice
I have prepared from frozen concentrate,
diluting it with 3 cans of water, according
to the package directions. When the jelly is
done, I ladle it into a clean quart size
jar, and a clean pint size jar. Then I put
both into the fridge for storage. We go
through it pretty quickly for PB&J
sandwiches, and breakfast toast so it's a
poor use of my time to process and seal the
containers, when I can store them in the
fridge just as easily. When I make this
recipe for gift giving in the winter, I do
process the jars, so they will keep on the
recipient's shelf for as long as a year.
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