How do you make grape jam or jelly?

Question

I need a resipy on how to make grape jam or jelly. I bought the really expensive grapes and they don't taste that good so I figured they might taste better as a jam or jelly. Thank you.

Answer 1

Best Answer - Chosen by Asker

Uhmm. squish grapes? I'm just kidding. Here's the recipe:


Ingredients:
3 1/2 pounds of grapes (Concord or Coronation grapes are good choices for dark colored grape jellies, but light colored grapes are delicious also)
1 package of fruit pectin
7 cups of sugar
1/2 teaspoon of margarine
8 canning jars w/lids and rings (or the equivalent of 8 cups)


Instructions:
Boil the jars and lids at least 10 minutes, then let stand in the hot water until you're ready to use them. Pleace the grapes in a saucepan and cover with 1 1/2 cups of water. Bring to a boil, then simmer for 10 minutes. Strain the juice from the seeds into a kettle. To get all the juice, use a spoon and press the grapes against the sides of a strainer. You should have about five cups of juice. Add the pectin and margarine to the juice and stir well. Bring the juice to a rolling boil. While you stir, have an assistant pour in the sugar. Boil one minute, stirring constantly. Remove from heat and skim off foam.

In the meantime, use tongs to remove and drain the jars and lids from the hot water. With a ladle, fill the jars to 1/8 inch from the top. Wipe the rim, place the lids on the jars and screw on the rings. Turn the jars over for five minutes, then turn them upright. Check the seal by pressing down on the center of the lid. It shouldn't spring back.

Cool the jelly completely and rinse the sides of the jar.

TIP:
STORING JARS OF JELLY OR JAMS
Wipe jars of cooled jams and jellies with a clean, damp cloth before storing. Label jars with flavors and dates. Store unopened jars in a cool, dry, dark place.

Use unopened cooked jams and jellies within 1 year of making. Once jar is opened, store in refrigerator and use within 3 weeks.

If a jam or jelly has mold on it, discard contents of entire jar.

Makes 8 cups of grape jelly.

Asker's Rating:

Asker's Comment:

Thanks!

Answer 2

5 c. of grape juice (about 3 1/2 pounds of ripe grapes)
7 c. of sugar
1 (1 3/4 oz) box of sure-jel pectin

Directions
First you want to make the grape juice using clean washed grapes.
To do this you will add 3 1/2 lb. of clean grapes add 1 1/2 c. of water.
Then bring this to a boil and ximmer covered for approx. 10 minutes.
Next you will strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
Then in a very big pan, put 5 c. of of the juice.
Next add in the fruit pectin to the juice.
This needs to be mixed well.
Now on high flame, bring to a full boil, and boil hard for approx. 1 minute, stirring constantly.
Then add in sugar all at once, and bring back to a full boil, again boil hard for approx. 1 minute stirring constantly.
Now remove from heat, skim off foam, and pour into hot jars.
Note: If using paraffin, pour hot paraffin in on top of jelly.
Or you can seal with canning lids.

Answer 3

Ignore the other answers. I have done this myself with my sister when we were in high school. Get a grape jelly recipe and forget about boiling, straining, etc. those grapes....just buy a bottle of purple grape juice. The jelly is wonderful and it is all clear and not much work at all. We gave them to relatives for Christmas that year. I think I was a Freshman and she was a Junior. It was fun and not much work at all.

Answer 4

MUSTANG GRAPE JELLY/JAM

About 3 1/2 pounds of mustang grapes (this can vary). Cover the grapes with water, using a large pot. Boil until the skins of the grapes crack. Mash grapes in a colander and save the juice. Puree the grapes for jam; strain for jelly. Mix 1/2 mustang juice and 1/2 Welch's unsweetened grape juice, or you can use all mustang juice. Follow directions in Sure-Jell box.

OR

GRAPE JAM

6 c. prepared fruit (about 4 lbs. ripe grapes)
1 box powdered fruit pectin
7 1/2 c. (3 1/4 lbs.) sugar

First, prepare the fruit. Slip skins from about 4 pounds ripe Concord or loose-skinned grapes. Set aside.
Add 1 cup water to pulp. Bring to a boil; cover and simmer 5 minutes. Press through a sieve to remove the seeds. Chop or grind skins; add to pulp. Measure 6 cups into a very large saucepan.

Then make the jam. Add powdered pectin to fruit in saucepan and mix well. Bring to a hard boil over high heat, stirring constantly. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minutes, stirring constantly.

Remove from heat and skim off foam with metal spoon. Then alternately stir and skim for 5 minutes to cool slightly and to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with 1/8 inch hot paraffin. Makes 6 1/2 pounds of jam, or enough for 13 medium glasses.


SPICED GRAPE JAM:

Prepare Grape Jam as directed, adding 1/4 to 1 teaspoon each cinnamon, ginger, and allspice or any desired combination of spices, to grapes before simmering

OR

BLUE GRAPE JAM

4 c. blue grapes
3 c. sugar
Paraffin
Jars

1 batch - yield: 3 medium and 1 1/2 small jars.
Before you begin, put your jam jars through the dishwasher (leave there to stay warm).

Wash grapes (no stems or partly over ripe grapes). Bring to boil with sugar. Boil 20 minutes. Pour part into a sieve (strainer). I use a tablespoon to stir and help press it through into a bowl (or large 4 cup measuring cups, easier to pour). Continue until all has been strained. Pour into jam jars. When cool, pour melted paraffin over top.

OR

GRAPE JAM

2 qts. stemmed Concord grapes
6 c. sugar

Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through a sieve or food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes.
As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield about 3 pints.

JM

Answer 5

Put grapes in bath tub.. smash with your feet and place them in jar