Ohio Expo Center and State Fair : Grape Jelly

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07/12/2018 | 04:39 pm

Recipe by Claire-Ellen Rankin, Cardington, Ohio
First place, Jellies (Grape Jelly), 2017

Baking temperature: Water bath
Baking time: 10
Yield: 8 cups


  • 3 ½ lbs. of concord grapes, crushed
  • 1 box Sure-Jell© fruit pectin
  • 7 c sugar


  • Wash grapes. Discard stems and crush grapes. Place in saucepan and add 1 ½ cups water and bring to a boil. Reduce heat; cover and simmer 10 minutes
  • Pour crushed fruit into cheesecloth. Tie closed and hang, letting juice collect in bowl below until dripping stops. Press gently
  • Measure exactly 5 cups of juice into a large saucepot
  • In a separate bowl, measure exactly 7 cups sugar. Do not reduce amount. Do not use substitutes
  • Stir one box Sure-Jell© fruit pectin into juice in saucepot
  • Bring mixture to a full, rolling boil over high heat, stirring constantly
  • Add sugar quickly and stir. Return to a full, rolling boil and boil exactly 1 minute. Stir constantly
  • Remove from heat tan skim off any foam with a metal spoon
  • Quickly ladle into jars that have been washed in hot, soapy water and rinsed with hot water and sterilized. Fill to within ¼ in. of the top. Wipe jar rims and threads. Cover with flat lids that have been resting in boiling-hot water. Tightly screw on metal bands
  • Process in boiling water bath for 10 minutes. After jars cool, check seals. Store jars in a cool, dry place for up to one year


Ohio Expo Center and State Fair published this content on 12 July 2018 and is solely responsible for the information contained herein. Distributed by Public, unedited and unaltered, on 12 July 2018 14:39:03 UTC

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