Karma's When I Feel Like It Blog

October 2, 2010

Jelly Time

Filed under: Recipes — Karma @ 10:26 am
Tags: , ,

Remember all those concord grapes I picked a couple weeks ago?

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Last Friday, I finally made some jelly from them.  The recipe, it seems, was on the inside of the Sure Jell box.  While I googled recipes, many mentioned fruit pectin, so I picked up a box at the store and discovered full jam and jelly making instructions inside.  It was quite the messy process, so I couldn’t take pictures every step of the way, but I did the best that I could at the times that my hands weren’t covered in grape juice.

After picking all the grapes from the stems, the next step was to mash them.  I figured scrunching them in the blender was the best method for that:

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Into the pot they went after that, seeds, skins and all, to simmer:
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After they simmered came the most tedious part.  I had to strain the juice out of the grape muck.  Of this step there are no photos. I scooped the grape muck into cheese cloth, and let the juice run out.  My hands, the counter, my shirt, my floor all ended up pretty grapey at this point.  From about 3 pounds of grapes, I ended up with this much juice:
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According to the Sure Jell box, this is where measuring had to become precise.  I’ve forgotten the exact proportions now, but I think it was about 7 cups of sugar to 4 or 5 cups of juice, plus the box of Sure Jell, brought to a boil then simmered.  Next I ladled the thick liquid into 4 pint sized jelly jars:

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I added the lids and processed them in boiling water for 5 minutes.  They were then set to cool on a towel for the next 24 hours.

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Here’s the mess I made of my kitchen in the process:

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The final product:
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The taste of the jelly is nice.  It doesn’t taste hugely different from a jar of Welch’s, but it has a stronger, fresher, grapier taste to me.  Worthwhile?  Meh, I don’t know.  But now that I know how to make jelly, I might be willing to try it with other fruits.  It made for a tasty breakfast this morning, anyway.
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The whole I time I was making this jelly, I had this crazy internet-ditty song playing in my head.  If you click on this, I’m sure you will be stuck with it too!  Don’t say I didn’t warn you!  😉

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15 Comments »

  1. The grapes look good, but I don’t like grape jelly.
    (When Sara saw the grape picture, she said “blueberries!!!!” LOL and then didn’t believe me when I told her they were grapes)

    Comment by thedailyclick — October 2, 2010 @ 10:48 am | Reply

    • If I had my choice of jelly, grape wouldn’t be my first, but I do have a small sense of accomplishment for having done this.

      Comment by Karma — October 2, 2010 @ 1:24 pm | Reply

  2. The mess would be my deterrent. Good for you for giving it a try! I’m sure that it tastes better just knowing you made it and know exactly what’s in it.

    Comment by Becky Sue — October 2, 2010 @ 11:12 am | Reply

    • I was actually surprised to see how little there actually is for ingredients! We don’t eat a ton of jelly around here, but we’ve got enough to last us for a while now!

      Comment by Karma — October 2, 2010 @ 1:25 pm | Reply

  3. “Hey yeah! Hey yeah!”

    So is grape muck a technical cooking term??

    Comment by renae — October 2, 2010 @ 11:24 am | Reply

    • Oh yes, grape muck is an extremely technical term, along with “scrunching” in the blender! 😉

      Comment by Karma — October 2, 2010 @ 1:28 pm | Reply

  4. Ok. I was warned. I clicked anyway. THAT was a mistake. It’ll probably be stuck in my head for days. lol!

    Making jelly sure is messy business. I’ve had similar results in that the jelly tastes fruitier but, meh, not sure it was worth all the work. My husband does all the jellies now if he want homemade (since he eats them more than I do).

    Comment by Robin — October 2, 2010 @ 5:44 pm | Reply

    • Would you believe our dance instructor choreographed a hip-hop dance for our last recital to that song? Cute for the little kids I guess. I’m very thankful my girls don’t like hip hop – the music or the dance.

      Comment by Karma — October 3, 2010 @ 9:24 am | Reply

  5. Oh noes… so very sticky!!

    Your jelly looks great though! An islander on Peaks gave us some quince jam he made – it was quite tasty! Spicy and sweet.

    Comment by Jennifer A (Bread and Putter) — October 3, 2010 @ 7:26 pm | Reply

    • I don’t know if I’ve ever eaten quince. I think they are supposed to be quite sour, if I remember correctly, which is why you usually see it as jam, surely with lots of sugar added.

      Comment by Karma — October 3, 2010 @ 7:44 pm | Reply

  6. […] Remember all those concord grapes I picked a couple weeks ago? Last Friday, I finally made some jelly from them.  The recipe, it seems, was on the inside of the Sure Jell box.  While I googled recipes, many mentioned fruit pectin, so I picked up a box at the store and discovered full jam and jelly making instructions inside.  It was quite the messy process, so I couldn't take pictures every step of the way, but I did the best that I could at the … Read More […]

    Pingback by Jelly Time (via Karma’s When I Feel Like It Blog) « Bread & Putter — October 3, 2010 @ 7:33 pm | Reply

  7. cool sharing on “the making of jam”!

    Comment by chorwin — October 8, 2010 @ 9:51 pm | Reply

  8. YUM! I make Strawberry-Rhubarb jam but I use a really EASY method. There is NOTHING like homemade jams and jellies! 🙂

    Comment by milkayphoto — October 11, 2010 @ 5:52 pm | Reply

    • Yes, I can see where strawberry jam would be worthwhile – I’m just not so sure I’d bother with grape again.

      Looks like you were very busy with the commenting tonight, Tracy!

      Comment by Karma — October 11, 2010 @ 9:19 pm | Reply

  9. […] night we had this again, and yesterday I decided to try jam making.  Do you remember when I made grape jelly in the fall?  It was quite the messy and complicated process.  I am happy to report that […]

    Pingback by STRAWBERRIES! « Karma's When I Feel Like It Blog — July 2, 2011 @ 10:28 am | Reply


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