Print this page
Ingredients
| 8 cups | Ontario Coronation grapes | (2 L) |
| 6 3/4 cups | granulated sugar | (1.675 L) |
| 1 pouch | liquid pectin | (85 mL) |
| 8 | canning jars with snap lid sealing discs (1 cup/250 mL each) | |
| Canning supplies | ||
| Jelly bag |
tip
Directions
Wash and sterilize jars, sealing discs and screw bands in simmering water; keep hot.
Wash and stem grapes. In large saucepan, combine grapes with ½ cup (125 mL) water; crush using potato masher. Bring to boil over medium-high heat; boil for 10 minutes. Remove from heat.
Suspend dampened jelly bag over saucepan or large container; add grapes and juices to jelly bag and let juice drip, without pressing, for at least 2 hours or for up to 8 hours (pressing fruit will result in cloudy jelly).
Measure 4 cups (1 L) of grape juice into large saucepan; add sugar and bring to full rolling boil that can’t be stirred down. Add liquid pectin; boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Remove jars from hot water. Fill jars to 1/4 inch (5 mm) from top. Use non-metallic utensil to remove any bubbles. Wipe jar edge with damp paper towel if necessary to clean. Place discs on top and secure with screw bands to fingertip-tight.
Place jars in canner; pour in enough water to cover jars by 1 inch (2.5 cm). Cover with lid and bring to boil; boil for 10 minutes.
Remove lid and let stand for 5 minutes. Remove jars and let stand undisturbed for 24 hours. Do not retighten screw bands. Ensure that all jars are sealed with discs curving downward that do not move when pressed. Any jars with discs that have not sealed can be refrigerated for up to two weeks. Store sealed jars in cool, dark place for up to 1 year.
Tip: Enjoy jelly on toast, in sandwiches, with cheese or as a glaze for pork or duck.
Nutritional Info
Per 2 tbsp (30mL) - Calories 70, Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 18g, Fibre 0g, Sugars 17g, Protein 0.1g, Vitamin A 0% DV, Vitamin C 0% DV, Calcium 0% DV, Iron 0% DV