How to Make Jelly
September 19, 2011
•Le Cordon Bleu
•Minneapolis/St. Paul
• 0 Comments
How to Make Jelly
When it comes to jellies and jams, nothing compares to homemade. Today, however, homemade jellies are all but gone. Store-bought brands just can’t be beat for convenience. But if you long for that sweet Minnesota culinary tradition of grandma’s homemade grape jelly, we’ve put together this quick guide to making your own at home.
Homemade Grape Jelly
The making of homemade jams and jellies may be a dying culinary art, but you can easily nurse it back to health with this simple and easy to follow grape jelly recipe.
Ingredients:
- 5 cups grape juice. You can boil and strain your own from 5 lbs. of fresh Concord grapes or use 100% pure, not from concentrate, no sugar added bottled juice
- About 4 ½ cups of white, granulated sugar
- One box of no-sugar-needed pectin
Equipment:
- 4 to 6 ½-pint canning jars with lid and lid rings
- Canning kit: large canning pot, jar lifter, jar rack, and a canning funnel. You can buy complete kits at most large grocery stores or Wal-Mart
- 5-quart or larger stainless steel or enamel pot. Do not use aluminum. It will react with the acids in the juice
- Cooking thermometer
Preparation:
- Sterilize all jars and lids for at least 5 minutes in boiling water. You can also run them through a complete cycle in your dishwasher
- Add pectin to grape juice and bring to a rolling boil and boil for 10 minutes
- Add ¾ cup of sugar for each cup of juice or 3 ¾ to 4 cups of sugar
- Bring mixture back to a boil and cook until it is between 220 and 222 degrees F
- Remove from heat and pour into jars, filling to within ¼ inch of the top
- Place lids on the jars and hand tighten rings
- Place jars into a canner of boiling water. Boil for 5 minutes
- Let the jars cool for at least 8 hours before opening and eating
Unopened jars can be stored in a cool dark place for 4 to 6 months. Opened jars should be stored in the refrigerator.
Note: Be sure to check the seals of the lids by pressing down on the center of each lid. If the lid moves up and down while making a slight popping sound, the seal isn’t tight enough. You try to reseal them by boiling the jars again. You may also eat the poorly sealed jar immediately. They cannot be stored outside of the refrigerator.
This article is presented by Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul. Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul offers culinary arts and pâtisserie and baking training programs in the Minneapolis and St. Paul, Minnesota area. To learn more about the class offerings, please visit Chefs.edu/Minneapolis-St-Paul for more information.
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