Apple Grape Jelly Receta

Cómo preparar Apple Grape Jelly

1. Place 4 lbs rinsed and stemmed grapes in a large bowl and gently mash with a potato masher.
2. In a large stainless steel or enamel pot, combine the mashed grapes, 2 cups water, and 2 large peeled, cored, and sliced apples.
3. Bring the mixture to a rolling boil over medium-high heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
4. Prepare a jelly bag (or use several layers of cheesecloth) by dampening it with cold water. Pour the grape-apple mixture into the jelly bag and let it drip undisturbed for at least 3 hours, or until all the juice has extracted.
5. For a clearer jelly, gently squeeze the remaining pulp in the jelly bag to extract any remaining juice. You may wish to use another damp jelly bag for this step.
6. (Optional) Save the remaining pulp to make grape butter!
7. Measure 5 cups of the extracted grape-apple juice. Stir in 1/4 cup freshly squeezed lemon juice. Return the mixture to the large pot.
8. Bring the juice mixture to a full rolling boil over medium-high heat. Stir in 7 cups of granulated sugar and continue boiling until a jelly point is reached (use a jelly thermometer for accuracy, or perform the wrinkle test).
9. Remove from heat and skim off any foam or impurities.
10. Ladle the hot jelly into sterilized hot jars, leaving 1/4 inch headspace.
11. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet. Adjust processing time according to your altitude (consult a canning guide for specifics).