I was busy making jelly Friday night and Saturday afternoon…using up all of that grape juice I made from my sister’s and neighbor’s grapes.
Beautiful Autumn colored jellies ~ no?
(Grape Jellies clockwise from top left: lemon & ginger, pomegranate, apple cider, red grape)
Here’s the finished product ~ 10 1/2 pints and 4 pints of red grape jelly; 9 1/2 pints of grape with lemon & ginger; 8 1/2 pints of grape & apple cider; and 8 1/2 pints of grape & pomegranate. I also made 6 1/2 pints of red raspberry wine jelly and 8 1/2 pints of carrot cake jam (this time I added more yummy spices).
Carrot Cake on top…raspberry wine on the bottom.
Basic recipe I used for the grape jellies ~ bring to boil 5 cups of homemade grape juice (1/2 grape and 1/2 other juice with the others) with one box of pectin, once at a rolling boil add 6 cups of sugar. Once you’re at a rolling boil again…stir for 1 minute (but here in Sparks, NV I found TWO MINUTES is better). Scrap off foam and pour into prepared canning jars. Can in water bath for your altitude. 20 minutes for me 4500 feet.