Mad Hungry with Lucinda Scala Quinn

GRAPEZOOKA JELLY: IT'S THAT TIME OF YEAR...

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When the farmers market are loaded with these purple jewels and you're not sure what to do with them, try making grape jelly. The first time I did it, the house was filled with the most nostalgic smell of bazooka bubble gum and my grade school PB&J sandwiches all rolled up in one. For a novice jam or jelly maker--this is a great place to start. There is so much pectin (the thing that makes it gel) in these babies that it's not necessary to add any of the gross artificial stuff.

Here's the formula: 4lbs grapes (you want 4 cups juice). Wash (really well) and cook the fruit to release the juice, about 10-15 minutes. Drain through a jelly bag (I used an old flannel sheet). Measure the juice, to be safe and  bring it to a boil. Reduce heat and stir in an equal amount of sugar (I use organic cane sugar) but don't let it boil again--just cook until the sugar is dissolved and is has thckened slightly. The color will turn into a deep purple. Ladle into clean jars. Cool, top and refrigerate. I don't bother processing it since it lives in the fridge and is used up so fast for toast, sandwiches, sauces for pork, duck etc.

Comments (1)

  • On our recent trip to upstate NY we bought quite a few of the purple orbs of goodness! The concords were so sweet, so delicious, and very plump! I decided to make grape jelly and it was so easy, and oh, so good! You're right about the pectin.. the jelly had a nice soft set to it without adding any other pectin product.
    I did process my jars only because I want to add a jar in baskets at holiday time.
    Still loving the show! Can't get enough!

    Kenn
    aka GardenGuyKenn

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