Recipe for Grape Jelly?

Question

Has anybody got a recipe for Grape Jelly?

Answer 1

INGREDIENTS:
3 cups grape juice
5 1/4 cups white sugar
3/4 cup water
1 (2 ounce) package powdered fruit pectin

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DIRECTIONS:
Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
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Answer 2

Grape Jelly

Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.





6 pints 32 min 30 min prep
Change to: pints US Metric
5 cups grape juice (about 3 1/2 pounds of ripe grapes)
1 (1 3/4 ounce) box of sure-jel pectin
7 cups sugar



First make the grape juice using clean washed grapes.
To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
Bring to a boil and ximmer covered for 10 minutes.
Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
In a very big pan, put 5 cups of the juice.
Add the fruit pectin to the juice.
Mix well.
On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove from heat, skim off foam, and pour into hot jars.
If using paraffin, pour hot paraffin in on top of jelly.
Or seal with canning lids.

Answer 3

u need grape juice 2 cups and add 1 tablespoon of gelatin in it and icing sugar according to ur need and put it in refrigetor for 2 hours
jelly is ready

Answer 4

This is a short and simple grape jelly recipe."
Original recipe yield: 3 pints.
Prep Time:10 MinutesCook Time:5 MinutesReady In:15 MinutesServings:48 (change)

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INGREDIENTS:
3 cups grape juice
5 1/4 cups white sugar
3/4 cup water
1 (2 ounce) package powdered fruit pectin

--------------------------------------------------------------------------------

DIRECTIONS:
Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.


Note:

If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area. Processing times may vary based on sugar content and altitude.

Answer 5

Grape is the lesser of all jellies. Why not try raspberry, apricot, fig, or lemon or lime curd? So much better.

Answer 6

1. go to the store

2. buy the grape jelly

3. put peanut butter on bread and then place jelly on other slice of bread and then eat

optional#3:
toast bread and spread and eat.

Answer 7

get some grapes and some jelly u fool

Answer 8

Gelatine and Grapes.. not being funny but come on..