No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 594g Recipe makes 5 cups) The following items or measurements are not included below: 85 ml liquid pectin |
||
| Calories 884 | ||
| Calories from Fat 3 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 8mg | 0% | |
| Potassium 523mg | 14% | |
| Total Carbohydrate 229.3g | 76% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 222.0g | ||
| Protein 2.0g | 3% | |
Wild Grape Jelly
By: Jan in Lanark
Oct 3, 2003
I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.
5 cups
Ingredients
- 3 lbs wild grapes, stemmed
- 3 cups water
- 4 1/2 cups sugar
- 1 (85 ml) package liquid pectin
Directions
1
In large saucepan, crush grapes with potato masher; pour in water and bring to boil.2
Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.3
Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.4
Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.5
Bring to boil over high heat, stirring constantly.6
Stir in pectin.7
Return to full boil and boil hard for one minute, stirring constantly.8
Remove from heat and skim off foam with a metal spoon.9
Pour into sterilized jars, leaving 1/8 inch headspace.
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Browse similar recipes by category
- Course > Condiments, etc. > Jellies
- Main Ingredient > Fruit > Berries > Grapes
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > > 1 day
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Preparation > Technique > Canning
- Occasion > Seasonal > Fall
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #939036
On Aug 30, 2008
It is a good recipe only i added 2 tablespoons of lemon juice. I was told years ago not to double any jelly recipe as it would not jel.
From: Chef #936269
On Aug 27, 2008
I had poor results. The jelly never set. I followed the directions to a T and I also had 6 cups of juice in step 4. I doubled the pectin because I had double the juice and it still did not set. I would not recommend this recipe.
From: Chef #409105
On Oct 7, 2007
this recipe is great - even better than the one I had been using. I like that it uses a little less sugar than other recipes. Making wild grape jelly is a wonderful way to celebrate the harvest season and welcome in the winter.
From: Chef Pat#3
On Oct 7, 2005
I did not take the grapes off the vines - I started, and found this too messy. My mother used to make this all the time but her recipe is gone. This tasted just like hers, which is a real compliment. Very easy, especially if you don't mind picking grapes in the bush. I did not let my jelly drip - I squeezed my jelly bag, but the final product is still pretty clear.
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