October 10, 2011

Amy's Vineyard Grape Jelly Recipe

I have a backyard fence covered in grapevines that has produced wonderful grapes this year.  I have no idea what type of grapes these are. Zinfandel, maybe?  

 Yesterday - 10/9/11 - it looked like this...check out all those luscious purple grapes!

Now that I have my own mini vineyard, I decided to try my hand at making grape jelly.  I blogged about juicing the grapes HERE last month and now it's time for the recipe and a few photos of my success.

Amy's Vineyard Grape Jelly
Recipe adapted from SURE JELL
Yields about 4-1/2 pints

4 cups grape juice - the original recipe calls for bottled juice - I used fresh juice from my grapevine
1 cup water
1 pkg CERTO liquid fruit pectin (two per box, use one.)
7 cups sugar, measured into separate bowl

PLACE juice and water in 6- or 8-qt. sauce pot. Stir pectin into juice mixture in sauce pot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)