Wild Grape Jelly
Capture the essence of late summer with this homemade Wild Grape Jelly, a vibrant and flavorful spread bursting with the tangy sweetness of freshly foraged wild grapes. This recipe highlights the natural richness of the fruit, combining it with just the right touch of sugar and a hint of powdered pectin for the perfect gel-like consistency. With only four simple ingredients and a straightforward process, you'll transform tart wild grapes into a silky, jewel-toned jelly that's perfect for slathering over morning toast, pairing with creamy cheeses, or adding a gourmet twist to baked goods. Whether you're an experienced canner or trying your hand at preserving for the first time, this recipe offers clear, step-by-step guidance, including canning instructions to ensure your jars are shelf-stable for up to a year. Delight in the joy of preserving seasonal flavors with this timeless and versatile Wild Grape Jelly recipe!
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Recipe Information
Ingredients
- 5 cups Wild grapes
- 1 cup Water
- 4 cups Granulated sugar
- 1 box (1.75 oz) Powdered pectin
Instructions
Rinse the wild grapes thoroughly under running water to remove any dirt or debris. Remove the stems from the grapes.
In a large pot, combine the grapes and 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer. Mash the grapes with a potato masher as they cook to release their juice.
Simmer the mixture for 10-15 minutes, stirring occasionally, until the grapes are broken down and the liquid is deep purple.
Set up a large bowl with a fine-mesh strainer or cheesecloth over it. Carefully pour the grape mixture through the strainer, pressing the solids with a spoon to extract as much juice as possible. Discard the solids.
Measure out 4 cups of grape juice. If you have less than 4 cups, add water to make up the difference. Return the juice to a clean pot.
Stir the powdered pectin into the grape juice and bring the mixture to a boil over high heat, stirring constantly.
Add the granulated sugar to the boiling juice. Stir well to dissolve the sugar and bring the mixture back to a rolling boil. Boil hard for exactly 1 minute, still stirring constantly.
Remove the pot from heat and skim off any foam that forms on the surface using a spoon.
Ladle the hot jelly into sterilized canning jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean with a damp cloth and secure the lids and bands snugly.
Process the jars in a boiling water bath for 10 minutes to seal them. Carefully remove the jars and let them cool completely on a towel-lined countertop. You'll hear a pop as the lids seal.
Once cooled, check the seals by pressing the center of each lid. If it does not flex, the jar is sealed properly. Store the sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal and consume within a few weeks.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 958.9 g | 349% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 915.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1425 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
