Side Pannel
Microwave Grape Jelly
Ingredients List
- 1 1/2 c (360mL) grape juice
- 2 ts (10mL) lemon juice
- 1 tb (15mL) powdered pectin
- 1 3/4 c (420mL) sugar
Directions
Combine grape juice, lemon juice and pectin in a three-quart microwave-safe
bowl. Cover with plastic wrap or waxed paper and bring to a boil in the
microwave oven on high setting (about 5 minutes). Remove from oven and add
sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a
boil on high setting (about 4 minutes). Remove from the oven and stir.
Return the uncovered mixture to the oven and cook until jelly sheets from a
spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps.
Yield: about 2 half-pints (480 mL).
The jelly will only be as good as the juice you use is. Jelly must be
boiling hot to achieve a seal when using vacuum lids and metal screw bands.
Pour jelly into jar, holding ladle or kettle close to the top of the jar.
This prevents air bubbles from forming. Quickly fill jar to within 1/8 inch
(3mm) of the top. Wipe top and threads with a clean, damp cloth. Put hot
lid on with sealing compound next to jar. Screw band on evenly and
tightly. Invert jar for a few seconds so hot jelly can destroy any mold or
yeast which may have settled on the lid. Cool, test for seal, remove bands
and store.
Or:
Jelly glasses are filled in a manner similar to jars, except a 1/2 inch
head space (13mm) is left at the top. Then the jelly is immediately covered
with a 1/8 inch (3mm) layer of melted, but not smoking paraffin. A single,
thin layer of paraffin holds a seal better than a thick layer. To insure a
good seal, paraffin must touch all sides of the glass. Prick any air
bubbles that appear on the paraffin. Bubbles cause holes to appear as the
paraffin hardens, and an imperfect seal may result. Allow glasses to stand
until paraffin hardens and then cover with metal lids. Store in a cool,
dark, dry place. Make only one batch at a time.
bowl. Cover with plastic wrap or waxed paper and bring to a boil in the
microwave oven on high setting (about 5 minutes). Remove from oven and add
sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a
boil on high setting (about 4 minutes). Remove from the oven and stir.
Return the uncovered mixture to the oven and cook until jelly sheets from a
spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps.
Yield: about 2 half-pints (480 mL).
The jelly will only be as good as the juice you use is. Jelly must be
boiling hot to achieve a seal when using vacuum lids and metal screw bands.
Pour jelly into jar, holding ladle or kettle close to the top of the jar.
This prevents air bubbles from forming. Quickly fill jar to within 1/8 inch
(3mm) of the top. Wipe top and threads with a clean, damp cloth. Put hot
lid on with sealing compound next to jar. Screw band on evenly and
tightly. Invert jar for a few seconds so hot jelly can destroy any mold or
yeast which may have settled on the lid. Cool, test for seal, remove bands
and store.
Or:
Jelly glasses are filled in a manner similar to jars, except a 1/2 inch
head space (13mm) is left at the top. Then the jelly is immediately covered
with a 1/8 inch (3mm) layer of melted, but not smoking paraffin. A single,
thin layer of paraffin holds a seal better than a thick layer. To insure a
good seal, paraffin must touch all sides of the glass. Prick any air
bubbles that appear on the paraffin. Bubbles cause holes to appear as the
paraffin hardens, and an imperfect seal may result. Allow glasses to stand
until paraffin hardens and then cover with metal lids. Store in a cool,
dark, dry place. Make only one batch at a time.
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