Best Concord Grape Jelly Recipes

SURE.JELL® CONCORD GRAPE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 1-1/4 qt. (5 cups) prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

CONCORD GRAPE JELLY

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.

HOMEMADE CONCORD GRAPE JELLY

Steps:

• 1. Briskly boil grapes on stove top until whole grapes "pop" under the pressure of a spoon. Transfer to a canning sieve and press the pulp. Squeeze the left over remaining pulp through cheese cloth
• 2. Add the thick juice to a saucepan and add sugar, cooking slowly until dissolved. Rapidly boil until jellying point. We used the "plate test" to determine when the jelly was ready.
• 3. Pour jelly, boiling hot, into prepared canning jars - leaving ½ inch head space per recommendation for Weck jars. Process in boiling water bath for 10 minutes.

CONCORD GRAPE JELLY

Steps:

• Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
• Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

CONCORD GRAPE JELLY

Steps:

• Whisk together the sugar, pectin, and salt in a medium pot or saucepan. Slowly whisk in the grape juice and bring to a full, rolling boil. Reduce the heat and cook at a low boil for 2 minutes to activate the pectin and turn the juice into a beautiful jelly. Your kitchen will begin to smell like grape-flavored bubble gum. This is a good sign.
• Once the pectin has been activated and coats the back of a spoon, remove the jelly from the heat. The jelly can be stored in an airtight container in the fridge for up to 2 weeks.

EASY HOMEMADE CONCORD GRAPE JELLY RECIPE - (4.6/5)

Steps:

• It is really important to read the label on your fruit juice. Make sure it says 100% juice. Don't use juice from concentrate or any with added ingredients, like high fructose corn syrup. Measure 3 cups grape juice in a 4-cup or larger liquid measuring cup. Gradually whisk pectin into juice until fully incorporated. (Pectin will not be completely dissolved at this time.) Pour juice mixture into the clean Pot fitted with the Stirrer. Cook the grape juice pectin mixture until comes to a boil. Add butter/margarine to help reduce foaming. PRESS jelly button - the cook time will automatically default to 25 minutes. Press enter. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press cancel and unplug the appliance. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. FOR THE CONVENTIONAL/STOVETOP WAY: Add the sugar and let it come to a hard boil for one minute. You can test the mixture by freezing a spoon, and dipping it into the mixture. If it thickens up, it's ready. If not, bring it to a boil for another minute. PRESERVE jelly immediately. I use the water canning method, so I can enjoy this all year-long.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush grapes thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar and the pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)