10 May Grape Jelly / Grape Jam
Okanagan Blue Grapes make clear royal purple jelly. To ensure that your jelly will set, choose grapes that are not all fully ripe (some should be slightly reddish). A three litre basket will make four 250 mL jars of jelly
Okanagan Blue Grapes make intensely flavoured jam. If you are using seedless grapes, you don’t have to worry about the seeds and can put the stemmed grapes into a food processor whole and chop them to prepare for cooking.
A three litre basket of grapes will make seven 250 mL jars of jam.
- Wash and stem grapes.
- Press pulp from skins.
- Cook pulp 10 minutes and put through a sieve to remove seeds.
- Add skins to pulp and measure the mixture.
- Measure the sugar to be added later, allowing 2/3 cup to each cup of fruit.
- Bring skins and pulp to a boil
- Boil uncovered, for about 10 minutes or until skins are tender.
- Add sugar, bring to boil and boil to jam stage, about 20 minutes, stirring frequently.
- Pour into hot sterilized jars. Cool slightly and seal.
If you are using seedless grapes, wash and stem grapes and put them into a blender or food processor and quickly whirl. Then measure the mixture and carry on with the rest of the recipe as described above.