Last week while gathering fruit for our canning demonstration in the temporary Farmers’ Market, we spotted some plump and juicy concord grapes at Eborall Farm and couldn’t resist making Grape Jelly. Making grape jelly is like a rite of passage into the preserving world – it’s classic in flavour and technique and everyone loves it. And jelly making is fun! While jam has a dense texture with chunky bits of fruit in it, jelly is made from just the juice. And there is nothing more satisfying than holding up a jar of clear, jewel-toned jelly to the light – except maybe for spreading it on hot buttered toast.

The first step to making grape jelly is to make the juice, which simply involves simmering plucked grapes with a bit a water, then mashing to release their juices (see recipe below). The fruit, skins seeds and all is then hung in cheesecloth or a jelly bag for several hours until you have the required amount of juice for the recipe. Resist the urge to squeeze the bag and speed up the process – this can make your jelly cloudy.

Because the size and juiciness of grapes varies, you will always end up with a little extra juice or a little short. No problem – if there’s extra, enjoy some with a splash of soda water and if you’re short, add a bit of water to top it up. It’s important to measure the juice properly because recipes are based on the exact amount of juice to sugar to pectin ratio, and improper measuring can keep jelly from setting. And don’t double recipes – they almost never set properly. You can double or more the juice making stage but then measure off each 4 cup batch and prepare one at a time.

In our classes, people are often shocked by the amount of sugar in these recipes – but the sugar is needed for the set and to keep it shelf stable. (If you want less sugar, think about making freezer jam instead). Remember that jelly is really more candy than health food and a little goes a long way.

There are two common brands of pectin available in Canadian stores – Bernardin and Certo. You will see below that there is a slight variation in the amount of sugar depending on which brand that you are using. There are also two styles of pectin – crystal and liquid. I prefer liquid for jelly making because it stirs in nice and smoothly. A good trick is to cut the top off your pectin package and set it upright in a tall glass so you can grab it quickly and easily when the time comes. And also make sure that you use a big pot because the liquid can boil up and over very quickly.

GRAPE JELLY

Makes about 7 x 250 mL jars

1 basket (3 L) Concord grapes

1/2 cup water

1 pouch (85 mL) BERNARDIN Liquid Pectin & 6 ¾ cups granulated sugar

OR, 1 pouch (85 mL) CERTO Liquid Pectin & 7 cups granulated sugar

Prepare Jars: Wash seven-x- 1 cup (250 mL) canning jars. Fill boiling water canner two-thirds full of water. About 30 minutes before filling jars, start to heat. Ten minutes before filling jars, place jars in canner; bring to simmer. Heat small saucepan of water until hot but not boiling; add lids and let stand to soften sealing compound.

Make the Jelly: Wash and stem grapes. Combine with water in a stainless steel saucepan and thoroughly crush. Bring to a boil; reduce heat. Cover and boil gently 10 minutes. Remove from heat.

Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let juice drip undisturbed, at least 2 hours or overnight. (*Don’t squeeze bag or the juice may be cloudy). Measure 4 cups prepared juice into a large, deep stainless steel saucepan. (*Save any extra juice for another use).

Stir in all the sugar. (To reduce foaming, add 1/2 tsp butter). Over high heat, bring mixture to a full rolling boil that cannot be stirred down.

Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

Using sterilized metal funnel, pour into hot sterilized canning jars, leaving 1/4-inch headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.

Process the Jars: Place jars in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Otherwise, store in cool, dry, dark place for up to 1 year.

 

 

 

 

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