Thursday, April 10, 2014

Homemade Grape Jelly

It's such a gorgeous day here I just wanted to make a bright and delicious dish. So I decided to make Grape Jelly! Why I really like making this dish is that I know exactly what components goes into it and there's a feeling of accomplishment when it's complete.

     Wanted to share the scenery while the grapes and apple simmered.


4 Pounds Concord Grapes
1 Granny Smith Apple
2 1/4 Cups Sugar


  1. Put the grapes and apple in a large pot and add 1/2 cup of water. Bring to a boil, cover and simmer over low heat until very juicy, about 10 minutes. Strain the juice through a fine sieve set over a large bowl.
  2. Strain the juice again through several layers of dampened cheesecloth, without pressing or squeezing; you should have 3 cups.
  3. In a very large saucepan, boil the grape juice and sugar over moderate heat, stirring, until the jelly falls off a cool spoon in sheets and registers 220° on an instant-read thermometer, about 18 minutes.
  4. Pour the jelly into hot, sterilized canning jars to within 1/4 inch of the rims. Seal. Submerge the jars in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the jar lids to make sure they are fully sealed; refrigerate any jars with imperfect seals.

Do y'all make any homemade jams or jellies?

Until our next dish, Rachel.