Grape Jelly: from real grapes

We have this wicked old grape vine on our back fence, and every year we pick the grapes, eat a few and make some jelly. This year the crop was enormous. We picked over 50 pounds of grapes!! Half of them i have now made into jelly and the other half we are attempting to make into wine. (more on that in 9 weeks if it works out well)

If you have never had fresh grapes off a vine you are really missing out. We have been deceived by the marketing of "grape flavored" Popsicles, fruit snacks and cough syrup. Real grapes are so divinely delicious and fragrant, way more alluring than the chemically engineered masquerader. Try to get your hands on some. Grow your own, steal your neighbor's in the middle of the night or go to a farmer's market in September. However you do it...they are awesome

So now...the jelly. Making jelly is way easier than most people would think. Jelly from fresh grapes takes several steps to get from grapevine to jar, but as long as you mentally prep yourself for a few days of different tasks you will be fine. This recipe starts with the juice, so if you do not have fresh grapes and you want to just go from the bottle it still works great. You can also use pretty much any juice you like and make it into jelly.

Making Grape Jelly

1. Pick your grapes (duh)

2. Wash your grapes. This is important! We have lots of spiders on our grapes, and...well...the birds like to sit in the vine...WASH YOUR GRAPES! Lay them out to dry on towels on a flat surface. (Don't place them in a big pot or bowl they may mold if you have to leave them for a while)

3. Sort and pluck your grapes. You will only need the dark purple grapes. Take them off the stem. Put them in a big pot.

4. Render the juice. Place the pot over medium-high heat and mash your grapes with a potato masher or something else that will squish them. Bring the grape mash to a boil, then reduce heat and simmer for about 30 minutes. The skins should all be burst, the fruit should all be softened and broken down, and the liquid should be purple.

5. Separate the juice from the skins and seeds. Some people use a cheesecloth. They pour all of the mask into the cloth and squeeze it until all the juice is out. It works. I use a wire mesh sieve and push the juice and fruit though with a spoon. The thing I like about this method is that it allows some of the flesh of the fruit into the juice making the jelly a bit thicker, more flavorful and taste like fruit. The jelly is not clear, but I like it that way.

6. Make the Jelly

Fresh Grape Jelly

3 cups juice
1 package pectin
3 1/4 cups sugar

1. Dissolve the pectin in the juice in a heavy pot. Bring juice mixture to a heavy boil. Add the sugar and return to a boil for one minute. (stir constantly)
Remove from heat.

                                                     Meghan looking cute filling jars :)

7. Fill and process your jars. Here is some info on canning sterilization, equipment and methods.

http://www.simplycanning.com/sterilizing-jars.html