Grape Jelly


Serves: 5
Total Calories: 858
Yield: 6-8 half pints
Prep time:
Cook time:
Total time:

Ingredients

3 cups grape juice
5 1/4 cups white sugar
1 (2-ounce) package powdered fruit pectin

Directions:

Sterilize and dry jars for jelly, and keep warm. Simmer lids in a saucepan.

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.

If canning for long term storage, process in a hot water bath for 10 minutes (adjust for altitude). Or 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.

Nutritional Facts:

Serves: 5
Total Calories: 858
Calories from Fat: 0

This Grape Jelly recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.




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