Grape Jelly differently – a year after the first exepriment..

With the method and quantities listed below i produced about 3 litres of the beautiful jelly.IMG_3185

Juice:

  • 4 litres of grapes (no stems)IMG_3175
  • 450ml of water
  1. Sensible to squash the fruit with the potato masher – i did not do it at the beginning, had to do it while immersed in hot liquid – silly
  2. Place the fruit with prepared water in a heavy pot, bring to boil, simmer for 10-15 minutes – i had to do it for 20 minutes because i waited for the fruit to collapse..
  3. Prepare the jelly sieve (as on the picture ) or a colander with the cheese cloth folded 3-4 times. and the vessel to catch the juice.IMG_3177
  4. Pour the mixture into the sieve – you may have to do it in stages, all may not fit at once
  5. Let the juice drip. avoid squashing the fruit if you want to have a transparent (clear?) jelly. Allow the time to drip all it is going to give.  I received almost 1.5 litre.

Jelly:

  • 1.5 litre juice
  • 1.5 kg sugar
  • 80 ml lemon juice
  • 115 g pectin (2 packages of 57g each)

Make sure you have a pot and the burner of adequate size and strength. The process requires a fast supply of heat and the ability to really rapidly boil for a while. I found that with my electric cooker, if i have more that 2 litres of stuff to heat rapidly, i will rather bother with splitting it into two separate processes than risk prolonged and not rapid boil.. Naturally, if you have a gas burner, the chances are that much higher.

  1. Prepare some sterilized jars etc.
  2. Juices and pectin into a heavy pot, bring to boil on a hot burner
  3. When boiling add the sugar, stir until all sugar dissolved and the temperature is at the boiling point again.
  4. Boil intensely for a minute or soIMG_3183
  5. Take off the heat.
  6. Fill the jars, close, set aside to cool of and seal on their own.
  7. Some people sterilize in the steam bath (5 min). I did not do it last year, nor this year. Maybe i will be lucky again?
  8. Jelly may take time (up to 24 hrs?) to set, while it cools down. Do not panic!
  9. Place in a cool, dry, place for storage.

 

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