If you liked store bought grape jelly, you will love making your own from vine ripe grapes! This is an amazing jelly sure to be a family favorite.
Juicing Grapes and Other Soft Fruits
1. Wash the grapes and stem them.
2. As you stem them put them in a quart measuring cup. With each quart of fruit you will need to add 1/4 cup to 1/2 cup of water to a sauce pan.
3. Bring fruit to a boil, turn it down and let it simmer. As the fruit softens mash with a potato masher.
4. Strain the softened fruit through a dampened jelly bag or through a Victorio Sauce Maker and let the juice drain into a bowl
5. I put this juice in a half gallon jar and let it set overnight in the refrigerator. Grape juice has a lot of sediment that you don't want in your jelly. It will make it look cloudy.
6. The next day in a large measuring bowl put food grade cheese cloth over the top and hold it in place with a rubber band. Without shaking or stirring contents of juice pour the juice through the cheesecloth. You will need 4 cups of juice. Do not pour out the sediment that settled to the bottom.
Making Concord Grape Jelly
4 cups of Concord grape juice
7 cups of sugar
1 pouch of liquid pectin
Mix the juice and sugar in a large saucepan. Bring it to a boil and add the liquid pectin. Return to a full rolling and boil for 1 minute.
Skim the foam off the top. There is a lot of foam with this jelly so do not double the recipe and use a large pot. Ladle jelly into hot sterile half pint jelly jars. Adjust two piece caps. Process in a water bath canner for 10 mins. At 5000 ft add another 10 minutes.
When the time is up turn off the heat and remove the lid of the canner. Wait another 10 minutes before removing jars from the canner. Let them rest till cool on the counter.
This makes a beautiful, clear jelly that is so delicious.
"Wish I hadn't Done That!" Wisdom
After the juice has settled for a day, do not use milking filters to strain the juice. I tried this and it barely dripped through the filter. It would have taken days to filter. I recommend cheese cloth.
I've been canning pears this week. I always prepare ahead by looking through my canning books, which I love to collect, and write down favorites and look for something new to try. I thought I would share some of the new and old favorites recipes for pears.
Ginger Pear Preserves
This is a gorgeous looking preserve! The pears, ginger root, and touch of lime make it a delicate, delicious preserve. This is one of my favorites.
If you are not familiar with preserves they are similar to jams but with chucks of fruit suspended in a soft jelly. No pectin is used and they are cooked until a gel stage is reached. Preserves are delicious on breads and muffins but also make ice cream and cake so much better! Try them with crepes, on pancakes or mixed in your breakfast oatmeal.
5 1/2 cups finely chopped cored peeled pears
Grated zest and juice of 3 limes
2 1/3 cups granulated sugar
1 tbsp of peeled and grated ginger root
1. Prepare your canner, jars, and lids.
2. In a large stainless steel saucepan, combine pears, lime zest and juice, sugar, and ginger root.
3. Bring to a boil over medium heat stirring to dissolve sugar
4. Boil gently stirring until mixture thickens about 15 minutes.
5. Remove from heat and test.
6. If gel stage has been reached skim off foam. If not continue cooking for 5 more minutes and repeat gel test.
7. Remove from heat and stir for 5 minutes to help fruit stay suspended
8. Ladle hot preserves into hot jars leaving 1/4 inch headspace, adjust lids and rings
9. Place jars in canner and process for 10 minutes. Adjust for altitude. I have to process for 20 minutes.
10. Remove canner lid and wait 5-10 minutes then remove jars to cool.
Gel Test
Dip a cool metal spoon, I keep it in the refrigerator, into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so the syrup runs off the edge. As the mixture cooks the drops will become heavier and will drop off the spoon separately but two at a time. When the drops join together and "sheet" off the spoon the gel stage has been reached.
Refrigerator Gel Test
Chill a small saucer in the freezer. Place a teaspoonful of soft spread on the saucer and in the freezer for 1 minute. Be sure to turn off stove and remove the spread from heat so it does not burn while you do this test. Remove the saucer from the freezer and push the edge of the spread with your finger. If it has reached gel stage the surface will wrinkle when the edge is pushed inward.
Pear Butter
Butters are smooth creamy spreads. They are made by slowly cooking pulp and sugar. Spices are added. You must have patience. The long cooking time evaporates the moisture thickening the spread.
To Test for Doneness
Butters are cooked until they hold their shape on a spoon. To test for doneness chill a saucer and place a spoonful of spread on the plate. When liquid does not separate and forms a rim around the spread it is done.
7 lbs of pears peeled, cored and coarsely chopped
Grated zest and juice 1 lemon
1/2 cup of water.
Combine above ingredients. Bring to a boil and gently boil for 15 minutes.
Working in batches press mixture through a food mill.
Measure 8 cups of pear puree.
4 cups sugar
Grated zest and juice of one orange
1 tsp cinnamon
Stir in sugar, orange juice and zest and cinnamon..
Bring to boil reduce heat and simmer until it thickens and holds its shape on spoon.
Ladle into hot jars with 1/4 inch headspace. Process 10 minutes adjust for altitude. I process 20 minutes.
Remove canner lid and let it set 5- 10 minutes. Remove jars to cool.
Butters make an excellent filler for layer cakes. For another delicious dessert slice a pound cake spread with butter, top with fresh fruit, vanilla pudding and whip cream. My favorite way to use butters is to spread them on grilled cheese or ham and cheese sandwiches.
