Ingredients
Method
- Prepare jars, rings, lids and waterbath canner.
- In a large saucepan, bring grape juice to a boil, add pectin and return to a boil for one minute.Whisking frequently.
- Add sugar and bring to a boil again. Working quickly, skim off the foam and pour into prepared jars with 1/2 inch headspace .
- Wipe rims of jars with vinegar, and put lids and rings on, finger tight. Process in a waterbacth canner for 10 minutes.
Notes
To Make 5 cups of Grape Jelly, you will need 4 Litres of grapes, approximately.
To make the juice, bring grapes with most of the stems off, to a boil in a large pot with 2 cups of water. Reduce heat and simmer for 5-10 minutes more, until most of the grapes are crushed.
With a piece of cheesecloth and a strainer over another large pot , pour the grapes and juice into the strainer so the juice goes through the cheesecloth. Tie up the cheesecloth on a drawer handle to hang and put pot underneath. Leave for 2 hours up to overnight.
Discard pulp to chickens or compost.