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Friday, August 14, 2020

White Grape Jelly

In the Ball canning book this recipe calls for scuppernong grapes. I don't grow those, nor do I know where to get them. I use a variety of white seeded grapes that was planted by a previous owner of my home. 


White Grape Jelly

Source: The All New Ball Book of Canning and Preserving
Yields about 6 half pint jars (I get 7 consistently)

3 2/3 c white grape juice obtained by your favorite method, see below
5 1/2 c sugar
2 T fresh lemon juice
1 (3-oz) pouch liquid pectin

Prepare jars for canning by washing and heating in very boiling water in your canner. Also wash and prepare lids and bands. Place the lids in a bowl of boiling hot water and let sit until you top the jars.

Combine grape juice, sugar, and lemon juice in a Dutch oven or very large saucepan or pasta pot. The jelly will boil up and a large pot will help contain it. Over high heat, bring the ingredients to a full rolling boil that can't be stirred down. Stir frequently, especially as the bubbles rise.

Stir in the pectin, all at once, squeezing the packet to get all of it out of the pouch. Keep the jelly boiling hard while stirring constantly for one minute. Turn off the heat. Skim foam, if necessary.

Remove hot jars from canner and ladle the hot jelly into the jars leaving a 1/4-inch headspace. Clean the  jar rims with a clean wet paper towel and set lids on top of each jar. Put the bands on and tighten with your fingertips. Place jars in the canner and ensure they are covered with water to an inch above the tops of the jars.

Process 10 minutes (sea level) and adjust for altitude:

1,001-3,000 ft--5 additional minutes
3,001-6,000 ft--10 additional minutes
6,001-8,000 ft--15 additional minutes
8,001-10,000 ft--20 additional minutes

When finished, turn off heat and allow jars to sit in the hot water for 5 minutes. Remove the jars and set where they won't be disturbed for 24 hours.

Check seals; lids should be indented and you shouldn't be able to move them.

Wash jars, label, and store in a cool dry place for up to a year,


I use a steam juicer. If you don't have one use this method for removing juice from grapes:

Wash 5 1/4 pounds grapes, remove and discard stems. Bring grapes and 1 c water to a boil in a pasta pot or Dutch oven, stirring often. Boil for 20 minutes, stirring frequently or until most of the seeds have been released from the pulp. Mash the grapes with a potato masher to slip seeds from pulp

Line a large wire-mesh strainer with 3 layers of damp cheesecloth. Place over a large bowl and pour grapes into the strainer. Let drain at least an hour to get required 3 2/3 c juice. Discard solids.

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