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
Ingredients:
| 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 |
Steps:
- 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.
Nutrition Facts:
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
Ingredients:
| 1kg red grapes, preferable with seeds (stripped from the stalks) |
| 450g jam sugar (with added pectin) |
| juice 1 lemon |
Steps:
- 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.
Nutrition Facts:
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
Ingredients:
| 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 |
Steps:
- 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.