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3 servings
Ingredients:
3 cups grape juice5 1/4 cups white sugar3/4 cup water1 (2 ounce) package powdered fruit pectin
Instructions:
Sterilize and dry jars for jelly, and set side.I like to use my dishwasher.New lids are recommended for best results.Combine grape juice and pectin in a large pot over medium-high heat.Bring to a boil, and stir one minute at a rolling boil.Stir in sugar for a few minutes to completely dissolve.Remove from heat.Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top.Wipe rims of jars with a clean dry cloth.Cover with a lid and ring to seal.Let stand 24 hours at room temperature, then refrigerate.Jelly may take up to a week to set.Once set, it is ready to serve.Store in the refrigerator for up to three weeks, once set.If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
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