Grape Jelly with Lime Juice
Grape & Lime is another flavor combination that I just love! Using lime juice instead of lemon juice with grapes is wonderful!
10 cups concord grapes (stems taken off & washed)
2 cups water
juice from 1/2 lime
To make the juice: Place your washed & drained grapes and water in a stainless steel pot. Boil for 20 minutes and allow it to cool to room temperature (see 2 pictures above - the left is uncooked grapes and the right is cooked grapes). Then, line a strainer with your jelly bag or cheese cloth and pour the boiled fruit mixture into this lined strainer (you are sifting out the seeds and fruit pulp). Allow the juice to drain on it's own for a few minutes and then you may take the bag or cheese cloth and gather it together like a bag and squeeze out the remaining juice. Compost the seeds and pulp. Use the juice for the next steps below.
For the Jelly you will need:
5 cups grape juice (from the section above)
juice from 1/2 lime
1 box of pectin
6 1/2 cups sugar
1. Gather your canning jars, lids and rings (you will need 6 or 7 half pints).
Canning Basics - Jar Sizes. Also, gather all other canning supplies:
2. In a large stainless steel pot mix the fruit juice (You should have 5 cups of grape juice
- already prepared from above - before step 1) lime juice and fruit pectin - stir until
pectin is dissolved.
3. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids
4. Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.
5. Add the entire amount of sugar - stirring until dissolved.
6. Bring this mixture to a full boil again - continuously stirring. Boil hard for a full minute
(you will notice some foamy stuff on top - that is supposed to happen. If it boils too
close to the top of the pot then you will need to turn the heat down slightly). Constant
stirring is a must!
7. Remove the pot from heat and skim foam off the top and discard the foam.
8. By now your jars should be sterilized and ready to be filled. Take the jars out of the
boiling water (I use my jar remover and make sure that the water is drained out of
each jar). Fill each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of
9. Wipe the rim of each jar with a damp cloth making sure that any jelly residue is gone
(any residue left on the rim can stop the jar from sealing).
10. Place a sterilized lid on each jar and then tighten a ring on each jar.
11. Place all filled jars in a "Water Bath Canner" and process (boil) the jars for 10
minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
12. Remove the jars and place them on the counter or table to cool (I always place them
on a cloth because there have been a few times when a jar cracked and then the
jam/jelly oozed out making a mess - the cloth will help if that happens). You will hear
the wonderful popping sound of your jars sealing.
13. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar
until the winter and then enjoy a little bit of summer.
Picture of the grape juice before adding the sugar
Picture of the jelly just before it has boiled
Other Jam or Jelly Recipes on this blog:
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