Grape jelly experiments

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.
  1. Place the grapes into a saucepan set over a low heat.
  2. Cover and leave to gently cook for 5 minutes until the juices start to run.
  3. With a potato masher or fork mash up the grapes. I also tried hand-held blender (not the mixer!) to break things up..
  4. Leave to cook for about 10 minutes more, mashing every now and again until the grapes are falling apart.
  5. 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.
  6. Let the mixture drip through for at least 1 hr or preferably overnight.
  7. Measure out the juice (you should have about 600ml)
  8. Mix pectin powder with 1/4 of your sugar (75 g?); this will facilitate process of dissolving pectin smoothly
  9. Pour the juice into a pot along with the pectin mixture and lemon juice.
  10. Set the pot over a high heat and bring to the boil.
  11. Mix in the remaining sugar, bring to boil.
  12. 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.
  13. 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.
  14. 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.

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