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Grape Jelly with powdered pectin
Yield: About 8 or 9 half-pint jars
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare juice. Sort, wash, and remove stems from fully ripe grapes. Crush grapes, add
water, cover, bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. To prevent
formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through
two thicknesses of damp cheesecloth to remove crystals that have formed.
To make jelly. Measure juice into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.
These documents were adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.