Homemade Grape Jelly

I love anything with copious amounts of sugar that you can smear all over a scone.


1 can (6 oz) of Grape Juice
2 ½ cups of water
Powered Fruit Pectin
4 ½ cups Sugar
½ tsp of butter
Canning Jars and Lids
Water Bath


Boil water in Water Bath.
Sterilize canning jars and lids.
Mix juice, 2 ½ cups of water, butter and the Fruit Pectin in a large saucepan.
Stir constantly over high heat until bubbles form around the edge.
Add all the Sugar and stir.
Skim any foam off of the jelly.
Ladle jelly into canning jars.
Wipe rims of canning jars.
Place the lid on the jar and screw on the screw top.
Process the jars of jelly in Water Bath for 15 minutes.
Remove from Water Bath and cool

Lately, I've been very focused on natural ingredients. This, you might say, is a big step for a girl who has basically lived off of poptarts, crackers and muffins for the last 21 years. But I'm proof positive of life-altering eating habits.

This brought me to the purchase of mixes to make my own pickles and spaghetti sauce. It fills my head with ideas when I see fresh tomatoes and cucumbers from my brother's garden. It makes me want to make omelets from fresh eggs every morning.

I have a feeling grape jelly is only the beginning...

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