Ingredients for Apple Grape Jelly
- 4 lbs Concord Grapes
- 2 large Tart Apples
- 2 cups Water
- 1/4 cup freshly squeezed Lemon Juice
- 7 cups granulated Sugar
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How to Make Apple Grape Jelly
- Place 4 lbs rinsed and stemmed grapes in a large bowl and gently mash with a potato masher.
- In a large stainless steel or enamel pot, combine the mashed grapes, 2 cups water, and 2 large peeled, cored, and sliced apples.
- Bring the mixture to a rolling boil over medium-high heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- 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.
- 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.
- (Optional) Save the remaining pulp to make grape butter!
- 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.
- 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).
- Remove from heat and skim off any foam or impurities.
- Ladle the hot jelly into sterilized hot jars, leaving 1/4 inch headspace.
- 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).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1150g
Fat
2g
Carbs
98g
