Ingredients for Grape Jelly From Frozen Concentrate
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How to Make Grape Jelly From Frozen Concentrate
- Measure 3 cups of concord grape juice concentrate into a 6-8 quart saucepot.
- Add 3 cups of water to the saucepot and stir well to combine.
- Measure 7 cups of granulated sugar and set aside in a separate bowl.
- Add 1 box of powdered fruit pectin (check package instructions for exact amount) to the grape juice mixture. Stir thoroughly to ensure no clumps remain.
- Place the saucepot on the stove over medium-high heat. Bring the mixture to a full rolling boil, stirring constantly. This is crucial for proper setting.
- Once a rolling boil is achieved, immediately add the 7 cups of granulated sugar. Stir vigorously to dissolve the sugar completely.
- Return the mixture to a full rolling boil—a boil that cannot be stirred down—and maintain this boil for exactly one minute, stirring constantly. This is essential for setting.
- Remove the saucepot from the heat and let it sit for a few minutes.
- Carefully skim off any foam that has formed on the surface of the jelly.
- Using a ladle, immediately pour the hot jelly into sterilized 7-8 ounce hot glass jars, leaving ½-inch headspace at the top of each jar.
- Process the filled jars in a boiling water bath for 5 minutes. Ensure jars are fully submerged during processing.
- Remove jars from boiling water bath and let them cool completely. You should hear a popping sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
521g
Fat
0g
Carbs
45g
