Wild Grape Jelly Recipe - Cooking Index
Wild Grape Jelly Recipe - Cooking Index
The skin of wild grapes is too tough and the seeds are too large to make jam, but the grapes work well for jelly.
Type: Fruit| 1/3 cup | 78ml | Water |
| 1 | Wild grapes | |
| 4 cups | 792g / 27oz | Sugar |
| 1 | Liquid pectin - (6 oz) |
Add water to cleaned grapes (half of them underripe), crush and simmer for about 15 minutes. Strain through a cheesecloth or jelly bag. Let the juice sit overnight in a crock or bowl to settle out crystals.
For each 4 cups of juice, add 4 cups of sugar and follow the instructions on a liquid pectin bottle or boil the jelly until the juice first drips off the spoon, then comes off in sheets (the "jelly test"), at which point the jelly is done.
This recipe yields 6 cups.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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