OLD-FASHIONED GRAPE JELLY
THE GRAPES FOR THIS JELLY SHOULD BE AT TWO STAGES OF RIPENESS. THE LESS-RIPE GRAPES CONTRIBUTE MORE PECTIN, HELPING THE JELLY TO SET. THE RIPER GRAPES LEND A RICHER, FULLER FLAVOR TO THE JELLY.
THE GRAPES FOR THIS JELLY SHOULD BE AT TWO STAGES OF RIPENESS. THE LESS-RIPE GRAPES CONTRIBUTE MORE PECTIN, HELPING THE JELLY TO SET. THE RIPER GRAPES LEND A RICHER, FULLER FLAVOR TO THE JELLY.
PREP: 55 MINUTES STAND: 4 HOURS 30 MINUTES CHILL: 12 HOURS COOK: 20 MINUTES PROCESS: 5 MINUTES MAKES: 5 HALF-PINTS
1. Wash and stem grapes. In a 6- to 8-quart heavy pot crush grapes with a potato masher. Add the water. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until grapes are very soft.
2. Line a colander or sieve with several layers of 100-percent-cotton cheesecloth. Place colander over a large bowl. Pour grapes and cooking liquid into colander. Let stand at room temperature for 4½ hours. Measure 7 cups grape juice. Discard seeds and cooked skins remaining in colander. Cover and chill the juice for 12 to 14 hours.
3. Remove juice from refrigerator. Using clean cheesecloth, line a colander or sieve again with several layers of 100-percent-cotton cheesecloth; set colander over a large bowl. Strain juice through the cheesecloth, being careful to strain out sediment; discard cheesecloth.
4. Place chilled juice in the same 6- to 8-quart heavy pot. Add sugar. Bring to a full rolling boil, stirring to dissolve sugar. Boil hard, uncovered, about 20 minutes or until jelly sheets off a metal spoon and reaches 220°F (see tip). Remove pot from heat. Quickly skim off foam with a metal spoon.
5. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
6. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 1 TABLESPOON: 62 cal., 0 g fat, 0 mg chol., 1 mg sodium, 16 g carb., 1 g fiber, 0 g pro.