Making Jams and Jellies
made from frozen concentrated juice
with liquid pectin
- 6½ cups sugar
- 2½ cups water
- 2 pouches liquid pectin
- 3 six-ounce cans (2¼ cups) frozen concentrated grape juice
Yield: About 10 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To make jelly. Stir the sugar into the water. Place on high heat and, stirring constantly,
bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute.
Remove from heat. Stir in pectin. Add thawed concentrated grape juice and mix well.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Grape Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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