I didn’t intend to make grape jelly yesterday but after seeing these beautifully plump Coronation grapes at the market, I couldn’t resist. The grapes were grown locally and were also on sale so I just couldn’t say no.
It’s only in the past few years that I’ve started to make my own jams and preserves. Most recently I made blueberry jam which I still haven’t gotten around to posting (and I’m already on my last jar!) I like knowing what’s in my food and I can control the ingredients when making my own preserves.
This jelly is simple to make, perfect for a beginner.
Coronation (or Concord) Grape Jelly Recipe
12 cups grapes (stems removed)
1 1/2 cups water
7 cups sugar
1 package pectin
Smash grapes or chop using a food processor. Place into a large pot with the water. Bring to a boil, then cover and reduce heat. Simmer for 10 minutes.
Strain grapes using a jelly bag, cheesecloth, chinois, or a fine strainer. I used a strainer. It you seek a crystal clear jelly then using a jelly bag would be the best option. Small bits of the grapes may push through the strainer leaving the jelly slightly cloudy. I like the rustic look (and let’s face it, it’s much less fussy).
Place 5 cups grape juice and pectin into a large pot. Bring to a boil, then slowly stir in sugar. Return mixture to a rolling boil for one minute, then remove from heat. Use a large spoon to skim any froth off the top.
You may now cool or can the jelly at this point. I opted to can 3 pints and had nearly another pint to place in the fridge for immediate use.
Fortunately, the grapes yielded about 6 cups of juice so I used the remaining cup juice to make a delicious drink. I added the remaining juice to a pitcher with a few tablespoons of sugar and enough water to dilute to the desired taste.
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