Tuesday, September 11, 2012

# 15 The grape harvest continues! Today...grape jelly!

It was a very "purple" day!  

Bernardin Original Pectin has detailed directions for making all kinds of jam and jelly.

Grape Jelly

Measure 5 cups of grape juice into a large, stainless steel saucepan.  Add 1/2 tsp. butter (to reduce the foaming) and one box of pectin.  Stir and bring to a full rolling boil.  Add 6 cups sugar, return to a full boil and boil hard for one minute.  Remove from heat.  Skim off foam.  Fill jars.  Makes 8 cups.

Instead of processing the jelly, I filled small plastic containers to give to friends to eat right away.

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