Best Concord Grape Gelatin With Roasted Peanuts Recipes

Roasted Peanuts image

Provided by Alton Brown

Time 40m

Yield approximately 2 pounds roasted peanuts in shell

Number Of Ingredients 3

Steps:

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Concord Grape Jelly image

Provided by Food Network

Categories dessert

Time 15m

Yield about 5 1/2 pints

Number Of Ingredients 5

Steps:

In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add sugar and stir until dissolved. Keep stirring and bring mixture to a rolling boil and boil hard for no longer than 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Ladle hot jelly into hot sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 minutes in hot boiling water canner.