Making old fashioned grape jelly is a rewarding process that captures the taste of summer. This recipe provides a step-by-step guide to creating delicious homemade jelly, perfect for spreading on toast or using in your favorite recipes.
Gathering and Preparing the Grapes
First, gather your ingredients: fresh grapes (Concord grapes are ideal), sugar, pectin, water, and jars with lids and rings for canning.
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Begin by sorting and washing the grapes thoroughly. Remove any stems and discard them. Place the cleaned grapes in a large kettle. Using a potato masher or your hands, crush the grapes to release their juices.
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Extracting the Grape Juice
Add water to the crushed grapes in the kettle. Enough water to just cover the grapes is sufficient. Cover the kettle and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer for about 10 minutes. This gentle simmering helps extract the maximum amount of juice and flavor from the grapes.
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Remove the kettle from the heat and carefully pour the hot grape mixture into a strainer positioned over a large bowl. Allow the juice to drip through the strainer, separating it from the grape pulp. Let the extracted juice stand undisturbed in a cool location for 8 hours or overnight. This resting period helps prevent the formation of unwanted crystals in the finished jelly.
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For optimal clarity, strain the juice a second time through a double layer of damp cheesecloth. This removes any remaining fine particles and ensures a smooth jelly texture.
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Making the Jelly
Measure 4 cups of the strained grape juice into a large pot. Add the required amount of sugar according to the pectin package instructions, typically a significant amount. Stir the sugar into the juice until it dissolves. Bring the mixture to a rolling boil over high heat.
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Once boiling rapidly, stir in the pectin. Continue boiling for one minute, stirring constantly. Remove the pot from the heat. Using a spoon, skim off any foam that has formed on the surface of the jelly mixture.
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Canning the Jelly
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Remove any air bubbles by running a clean knife or spatula around the inside of each jar. Wipe the jar rims clean with a damp cloth. Place sterilized lids and rings on the jars, tightening them securely.
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Process the filled jars in a boiling water bath for 5 minutes. Ensure the jars are covered with at least 1 inch of water. Once processed, remove the jars from the water bath and let them cool completely.
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Check the seals by pressing down on the center of each lid. A properly sealed lid will not flex. Remove the rings and store the sealed jars in a cool, dark place.
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Enjoy your homemade old fashioned grape jelly! It’s delicious on toast, biscuits, or as a glaze for meats.
