Scuppernong Grape Jelly
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Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 4 (1-qt./1-L) containers ripe Scuppernong grapes* (about 5/14 lb./2.5 kg)
- 1 cup (250 mL) water
- 5 ½ cups (1.3L) sugar
- 2 Tbsp. fresh lemon juice
- 1 (3-oz./88.5-mL) pouch Ball® Liquid Pectin
- PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- WASH grapes; remove and discard stems. Bring grapes and water to a boil in a 6-qt (6-L) stainless steel or enameled Dutch oven, stirring often. Boil, stirring often, 20 minutes or until most of the seeds have been released from pulp. Mash grapes with a potato masher to slip skins from pulp.
- LINE a large wire-mesh strainer with 3 layers of dampened cheesecloth. Place over a bowl. Pour grape mixture into strainer, and let drain at least 1 hour to measure 3 2/3 cups (900 mL) juice. Discard solids.
- COMBINE grape juice, sugar, and lemon juice in same Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
- ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- LADLE hot jelly into a hot jar, leaving 1/4-inch (0.5-cum) headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
- PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
If Scuppernong grapes are not available, feel free to swap them for Concord grapes.