Garden Green
11-08-2008, 02:41 PM
Apple Grape Jelly
4 lbs concord grapes, 1/2 a bit under ripe-stemmed
3 tart apples, sliced very thin (don't peel or core)
1/2 cup water
2 teaspoons lemon juice
4 cups sugar
Directions
1 Place grapes in a large bowl and mash.
2 Place grapes, apple slices and water in a large stainless or enamel pot.
3 Bring to a boil, reduce heat and simmer for 30 min.
4 Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
5 Restrain through another damp jelly bag.
6 If you want you can now save the pulp for grape butter.
7 Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
8 Stir in sugar and return to a full, rolling boil until the jell point is reached.
9 Remove from heat and skim.
10 Ladle into steril hot jars leaving 0.125 inch head space.
11 Process for 5 min in a boiling water bath at altitudes up to 1000 feet.
4 lbs concord grapes, 1/2 a bit under ripe-stemmed
3 tart apples, sliced very thin (don't peel or core)
1/2 cup water
2 teaspoons lemon juice
4 cups sugar
Directions
1 Place grapes in a large bowl and mash.
2 Place grapes, apple slices and water in a large stainless or enamel pot.
3 Bring to a boil, reduce heat and simmer for 30 min.
4 Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
5 Restrain through another damp jelly bag.
6 If you want you can now save the pulp for grape butter.
7 Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
8 Stir in sugar and return to a full, rolling boil until the jell point is reached.
9 Remove from heat and skim.
10 Ladle into steril hot jars leaving 0.125 inch head space.
11 Process for 5 min in a boiling water bath at altitudes up to 1000 feet.