Dessertscreativecanning5.0
Wild Grape Jelly
Wild grape jelly is the perfect way to use tart wild foraged grapes.
👥 48 Servings⏱️ Prep & Cook: 24h 20m⏳ Prep: 24h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
📝 Preparation Steps
1
Juice the wild grapes
2
Place them in a stockpot with the water, bring to a boil, and simmer 5 to ⏱️ 15 minutes, mashing as they cook, until the grapes fall apart. Strain through a jelly bag or a double layer of cheesecloth. (Or use a steam juicer.)
3
Measure the strained juice. You want 4 cups; add a little water if you're short, or save any extra for another use.
4
Refrigerate the juice overnight, then strain it again through a double layer of cheesecloth to remove the tartrate crystals. This step is not optional with wild grapes (see notes).
5
Make the Jelly
6
Prepare a water bath canner, jars, and lids if you're canning.
7
Pour the strained juice into a jelly pot and whisk in the pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
8
Add all the sugar at once, stir to dissolve, return to a full rolling boil, and boil hard for exactly ⏱️ 1 minute. Remove from heat and skim off any foam.
9
Ladle into prepared jars, leaving 1/4 inch headspace. Wipe the rims, center the lids, and apply bands fingertip-tight.
10
Process in a boiling water bath for ⏱️ 10 minutes, adjusting for altitude. Rest the jars ⏱️ 5 minutes, then cool 12 to ⏱️ 24 hours and check the seals.
Nutrition Facts
calories
103 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
0.3 g
sugar Content
25 g
sodium Content
3 mg
protein Content
0.2 g
carbohydrate Content
27 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.012 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...