Concord grapes are in season now. Homemade grape jelly is better than anything you can buy!
FREEZER GRAPE JELLY USING GRAPES
2 cups prepared juice (2 pounds fully ripe Concord grapes)
2/3 cup plus 2 tablespoons water, divided
4 cups sugar
1 pouch Certo Fruit Pectin
Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add 2/3 cup water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Place 2 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix remaining 2 Tbsp. water and pectin together. Add to juice mixture; stir until sugar is dissolved. You may have a few crystals remain.
Fill freezer safe containers to within 1/2” of top. Cover and let sit at room temperature 24 hours. Store in freezer up to a year or refrigerator up to 1 month.
Tip from Rita’s garden: Grape Lavender Jelly:
Add several 4-6” sprigs of lavender to the grapes as they cook.
EASY FREEZER GRAPE JELLY USING BOTTLED JUICE
3 cups unsweetened bottled grape juice
1 tablespoon lemon juice
1 box powdered pectin
4-1/2 cups sugar
Combine juice and pectin in large pan. Bring to a boil over high heat. Add sugar all at once, stir till dissolved, then return to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle hot jelly into hot jars, leaving 1/4” headspace. Seal and let cool to room temperature. Freeze up to a year or refrigerate up to a month.
Tip from Rita’s kitchen: If using grapes to make juice for jelly, follow recipe on box of powdered pectin.