My excitement this morning at both this beautiful day and my gelled jelly is pretty high.
Mostly it’s because I’ve never made it, it’s really easy but requires a few details for success.
First off, I don’t have a fancy “jelly bag” as required by all recipes but I remembered the rip in my sons bottom bed sheet (yellow flannel) which I saved for rags. The point is that the juice must be separated from the pulp completely in order to have a clear clear jelly (THIS one is like a jewel). When it cooks-the whole house smells like bazooka bubble gm (in a good way). For shelf stability, you need to process according to canning methods but I didn’t. I was too lazy and knew it’d be gobbled up in no time anyway. No need to process if you keep it refrigerated. If I keep good whole wheat bread in the freezer, the kids will toast is and spread on the jelly for late night snacks: better than many they could choose
So here’s the formula. The weight in pounds equaled the volume of juice once drained: 4lbs grapes equaled 4 cups juice which is the same number of cups of sugar you want. I used organic cane sugar (one of the 2 main benefits of making your own).
Concord grape jelly
4 lbs grapes
4 cups sugar
Wash and cook and mash fruit to release juice, about 10-15 minutes.
Drain through a jelly bag or flannel sheet. Measure juice, (need equal volumne sugar)
Bring juice to a boil, reduce heat and stir in sugar but don’t let boil again-
just cook to dissolve sugar and thicken slightly (the color will turn into a deep purple).
Ladle into clean jars, cool, top and refrigerate.