Make and share this Apple Grape Jelly recipe from SmallRecipe.com.
Total time: 3 hours 10 minutes
Prep time: 10 minutes
Cook time: 3 hours
Yield: 4 half pints
|4 lbs concord grapes, 1/2 a bit under ripe-stemmed|
|3 tart apples, sliced very thin (don’t peel or core)|
|1/2 cup water|
|2 teaspoons lemon juice|
|4 cups sugar|
- Place grapes in a large bowl and mash.
- Place grapes, apple slices and water in a large stainless or enamel pot.
- Bring to a boil, reduce heat and simmer for 30 min.
- Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
- Restrain through another damp jelly bag.
- If you want you can now save the pulp for grape butter.
- Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
- Stir in sugar and return to a full, rolling boil until the jell point is reached.
- Remove from heat and skim.
- Ladle into steril hot jars leaving 0.125 inch head space.
- Process for 5 min in a boiling water bath at altitudes up to 1000 feet.
Calories 1149.7, Fat 1.8, Saturated Fat 0.6, Cholesterol 0, Sodium 13.4, Carbohydrate 296.9, Fiber 7.4, Sugar 287.6, Protein 3.2
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
Provided by: Emma Lewis
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Makes 600ml
|1kg red grapes, preferable with seeds (stripped from the stalks)|
|450g jam sugar (with added pectin)|
|juice 1 lemon|
- Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
- Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don’t have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
I got these recipes from the Kerr canning pamphlet I have made them for years and its really easy and delicious and it is made with commercially canned juices.
Provided by: Karla Everett @Karla59
Categories: Jams & Jellies
Prep time: 5 minutes
Cook time: 15 minutes
|FOR APPLE JELLY|
|5 cup(s) sugar|
|4 cup(s) apple juice|
|1 box(es) powdered pectin|
|FOR GRAPE JELLY|
|3 cup(s) grape juice|
|3 1/2 cup(s) sugar|
|1 box(es) powered pectin|
- Mix the (apple or grape) juice with the pectin in a large sauce pan ; over high heat quickly bring the mixture to a hard boil. Stirring occasionally.
- Immediately add all the sugar and stir , bring to a full rolling boil(a boil that can’t be stirred down) and boil hard for 1 minute , stirring constantly.
- Remove from the heat and skim off the foam with a metal spoon , and pour quickly into sterilized jelly jars. ( fill to 1/2″ of top )
- With a wet dish towel wipe the ring of jar clean of any jelly spillage and put on cap and screw band on firmly tight.
- Process in boiling water bath for 5 minutes.
- NOTE : For a rosy color in the apple jelly add a few drops of red food coloring to the juice before cooking.