3 lbs wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin
In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
Bring to boil over high heat, stirring constantly.
Stir in pectin.
Return to full boil and boil hard for one minute, stirring constantly.
Remove from heat and skim off foam with a metal spoon.
9 Pour into sterilized jars, leaving 1/8 inch headspace.
Categories: Appetizers & Snacks, BWB Jams, Jellies, Butters & Preserves, Gift Basket Goodies, Other Condiments
Submitted by: runningtrails on September 6, 2011
Jim in Colorado says:
I LOVE wild grape jelly. Never tried to make wine. I’m to busy eating the jelly. My grand mother made it every year. and even saved some of the juice for later in the year to make more jelly. She also made grape syrup.
On September 6, 2011 at 1:52 am