Grape Jelly recipes

[bambi]

what other grapes do you use that make a successful jelly besides concord grapes? I would like to make some jelly with the grape season coming up and not sure if concord grapes will be available.

 

[wyoDreamer]

We made grape jelly from the grape juice in the store when I was in high school. Gotta love Home Economics class. I still have the recipe, and it makes good jelly. We used the jar of ready to drink grape juice not frozen concentrate, but I think the concentrate works also, just remember to add the water to it.
However, it can be pretty hard to find real grape juice in the store now-a-days. Everything seems to be apple/pear juice flavored to taste like grape juice. You don't want "cocktail juice", you need to read the ingredients and make sure it is 100% grape juice.
I made some cherry juice a couple of months ago and am not really sure I like drinking cherry juice. I think I will try making cherry jelly with the rest of it.

 

[Lazy Gardener]

I absolutely LOVE my pomona's jams and jellies. Every morning, I have some jam/jelly on a bread product, and an egg or two with some home made salsa. Never have to throw any of it away, unless it gets lost/forgotten in the back of the fridge. And, I'm the only one that eats these 2 products.

 

[FarmerJamie]

Muscadine, per the wife

 

[frustratedearthmother]

I've been guilty of "over-drying" them into fig jerky, lol.

 

[Mini Horses]

Well, I'm sure you ALL know that you can just use pure old grape juice for that jelly. No brag on fresh grapes but, sure will taste as good! Lot less work than picking & cleaning.

 

[Mini Horses]

I'm saying it will make grape jelly. Rivaling your own isn't known until you taste it. 😁 I've made both and both were successful.

 

[Hinotori]

We always made jelly from mostly muscadine or concord grapes growing up. My great aunt and uncle have a small vineyard of 3 acres. They used to have around 30 varieties, mostly wine grapes, but they did have some table and juice grapes.

My great aunt brought back a steam juicer on one of the trips to visit Swiss family back in the 70s. We always used that instead of crushing the grapes. Just have to wash them off really good and put in. No need to stem so it's less tedious. We would refrigerate the juice for a few days before making jelly to reduce the tartaric acid crystals. Wine grapes can be really bad on those and crunchy jelly sucks. I just can the juice and make my jelly at a later date now. The crystals form on the bottom nicely.

 

[Britesea]

I prefer it too, just warning people that haven't used it before...

 

[bambi]

Found unsweetened grape juice but it didn't say concord and it doesn't have any other fruit in it so I am going to try making it tonight .