Blue Grapes

What you have are probably concord grapes. The grapes welches uses for the dark grape juice.

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Grape Jelly

Jelly recipes leave little room for variation. Do not double, and don't play with the proportions of sugar-wine. Lastly, find the right pectin. It matters. I have several pints of cranapple syrup that were supposed to be jelly to remind me of these facts... :-)

Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Preserving, Jam-jelly

-= Ingredients =- 3 c Grape juice 4 1-2 c Sugar 1 Box sure -jell ; pectin

-= Instructions =- Heat juice and pectin to a full boil, over high heat. Add sugar and return to a boil. Boil hard for 1 min., stirring constantly. Remove from heat. Ladle into hot jars. Adjust caps.... Proceed as usual. Yield : 6 jelly

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Grape Jelly With Liquid Pectin

Serving Size: 0 Cuisine: Main Ingredient: Categories: Jams-Jellies, Fruit, Canning

-= Ingredients =- 4 cups grape juice (abt 3 1-2 lbs Concord grapes, and 1-2 cup water) 7 cups sugar 1 bottle liquid pectin

-= Instructions =- To prepare juice. Sort, wash, and remove stems from fully ripe grapes. Crush grapes, add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.

To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals.

To make jelly. Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning jars to 1-4-inch from top. Seal and process 5 minutes in a boiling water bath.

This recipe yields 8 or 9 half-pint jars.

** This recipe can be pasted directly into BigOven for Windows. **

-= Exported from BigOven =-

Grape Jelly With Powdered Pectin

Serving Size: 0 Cuisine: Main Ingredient: Categories: Jams-Jellies, Fruit, Canning

-= Ingredients =- 5 cups grape juice (abt 3 1-2 lbs Concord grapes, and 1 cup water) 1 package powdered pectin 7 cups sugar

-= Instructions =- To prepare juice. Sort, wash, and remove stems from fully ripe grapes. Crush grapes, add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.

To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals that have formed.

To make jelly. Measure juice into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and bring again to a full rolling boil. Boil hard for 1 minute.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning jars to 1-4-inch from top. Seal and process 5 minutes in a boiling water bath.

This recipe yields 8 or 9 half-pint jars.

** This recipe can be pasted directly into BigOven for Windows. **

-= Exported from BigOven =-

Grape Jelly Without Added Pectin

Serving Size: 0 Cuisine: Main Ingredient: Categories: Jams-Jellies, Fruit, Canning

-= Ingredients =- 4 cups grape juice (takes abt 3 1-2 lbs Concord grapes, and 1-2 cup water) 3 cups sugar

-= Instructions =- To prepare juice. Select about one-fourth underripe and three-fourths fully ripe grapes. Sort, wash, and remove stems from grapes. Crush grapes, add water, cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.

To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals.

To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees), or until jelly mixture sheets from a spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store.

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-= Exported from BigOven =-

Microwave Grape Jelly

Jelly recipes leave little room for variation. Do not double, and don't play with the proportions of sugar-wine. Lastly, find the right pectin. It matters. I have several pints of cranapple syrup that were supposed to be jelly to remind me of these facts... :-)

Recipe By: Serving Size: 6 Cuisine: Main Ingredient: Categories: Preserving, Jam-jelly

-= Ingredients =- 1 1-2 c 360mL grape juice 2 ts 10mL lemon juice 1 tb 15mL powdered pectin 1 3-4 c 420mL sugar

-= Instructions =- Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes). Remove from oven and add sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a boil on high setting (about 4 minutes). Remove from the oven and stir. Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps. Stockett The jelly will only be as good as the juice you use is. Jelly must be boiling hot to achieve a seal when using vacuum lids and metal screw bands. Pour jelly into jar, holding ladle or kettle close to the top of the jar. This prevents air bubbles from forming. Quickly fill jar to within 1-8 inch (3mm) of the top. Wipe top and threads with a clean, damp cloth. Put hot lid on with sealing compound next to jar. Screw band on evenly and tightly. Invert jar for a few seconds so hot jelly can destroy any mold or yeast which may have settled on the lid. Cool, test for seal, remove bands and store. Or: Jelly glbuttes are filled in a manner similar to jars, except a 1-2 inch head space (13mm) is left at the top. Then the jelly is immediately covered with a 1-8 inch (3mm) layer of melted, but not smoking paraffin. A single, thin layer of paraffin holds a seal better than a thick layer. To insure a good seal, paraffin must touch all sides of the glbutt. needle any air bubbles that appear on the paraffin. Bubbles cause holes to appear as the paraffin hardens, and an imperfect seal may result. Allow glbuttes to stand until paraffin hardens and then cover with metal lids. Store in a cool, dark, dry place. Make only one batch at a time.

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Port Wine Jelly

Jelly recipes leave little room for variation. Do not double, and don't play with the proportions of sugar-wine. Lastly, find the right pectin. It matters. I have several pints of cranapple syrup that were supposed to be jelly to remind me of these facts... :-)

Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Preserving, Jam-jelly

-= Ingredients =- INGREDIENTS: 1 c Port wine 1 c Fresh grape juice ; or fine -quality commercially Canned grape juice 3 1-2 c Sugar 3 oz Liquid pectin ; 1-2 bottle

-= Instructions =- Servings: makes 4 - 1-2 pint jars Notes: This can be made from other rich red wines, and apple juice may be subsbreastuted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith

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Spiced Grape Jelly

Recipe By: Serving Size: 1 Cuisine: Main Ingredient: Categories: Australian, Fruits, Preserving

-= Ingredients =- 2 oz Stick cinnamon 1 oz Whole cloves 1-2 pt Vinegar 3 1-2 lb Sugar 1-2 pt Grape juice 7 lb Grapes

-= Instructions =- Tie stick cinnamon and clove in a bag, and put in preserving pan with vinegar, sugar and grape juice. Place on stove and when the mixture boils add grapes and boil until it is at the jelly stage. Remove from stove and bottle. Spiced grapes generally require from one hour to one and a half hours boiling. From " Ideal Recipe Book - For the use of Currants, Raisins, Sultana and Grapes - Issues by the Woman's Christian Temperance Union Sth. Aust." 1958 Typed by Vicki Crawford - Australia

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