So, we will turn this:
Into this:
Following configuration will give you 3 250ml jars. All depends on the amount of sugar and time you allow for simmering (evaporating water will shrink the final volume..)
- 1kg home grown grapes, stripped from the stalks and washed,
- 300 g sugar (i like the jelly, not the jam, so i try to keep the sugar on the low side – but then you likely need to eat it faster..),
- juice of 1 lemon,
- 1 pkg (57g?) of pectin powder.
- Place the grapes into a saucepan set over a low heat.
- Cover and leave to gently cook for 5 minutes until the juices start to run.
- With a potato masher or fork mash up the grapes. I also tried hand-held blender (not the mixer!) to break things up..
- Leave to cook for about 10 minutes more, mashing every now and again until the grapes are falling apart.
- Pour the grape mixture into the jelly strainer or place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour in the grape mixture.
- Let the mixture drip through for at least 1 hr or preferably overnight.
- Measure out the juice (you should have about 600ml)
- Mix pectin powder with 1/4 of your sugar (75 g?); this will facilitate process of dissolving pectin smoothly
- Pour the juice into a pot along with the pectin mixture and lemon juice.
- Set the pot over a high heat and bring to the boil.
- Mix in the remaining sugar, bring to boil.
- Check for jellying readiness. I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.
- Pour the hot jelly into sterilized jars. Fill them to within 5-7 mm of the top, wipe any spilled jelly off the top, seat the lid and tighten the ring around them.
- Then put them into the boiling water canner or warm oven – 215F/105C (this is what i do) for about 5-7 minutes.
Will keep unopened for up to 3 months.