Need grape jelly advice

Joshie · #1 08/31/11, 01:49 PM

Our neighbors have a bunch of Concord grapes that I'm picking today. I've never made grape jelly before and would like to make some. I've got a Back To Basics brand food strainer but don't have the grape juice attachment. I cannot find one. I don't have a jelly cloth either. So..... would you run the juice through a towel? Would you use the tomato strainer attachment? Any additional advice?

DH bought a jar of grape jelly yesterday saying he's tried homemade jelly before and didn't like it so I my jelly has to be good. Grrrr!!!

PATRICE IN IL · #2 08/31/11, 01:56 PM

You can strain the juice through a clean white cloth napkin, pillowcase or t-shirt . Line your colander with it and then press/squeeze as much juice as you can from the boiled grapes. I did that last year and then I refrigerated the juice in a large pitcher overnight. You must let the juice set overnight so the tanins sink to the bottom or your jelly will be bitter and the jelly won't set properly. The next day be careful when you are pouring it back into the pot, don't pour the sediment from the bottom into the pot. Then reheat your juice and process as you normally would.

Ravenlost · #3 08/31/11, 01:56 PM

Homemade jelly is SO much better than store bought jelly, which is made with high fructose corn syrup.

Use an old clean teeshirt to strain your fruit, not a towel.

blynn · #4 08/31/11, 02:04 PM

Damp coffee filters work ok in a pinch, but you lose some juice because you can't really squeeze them without them tearing. I made grape jam last year instead because I didn't have a jelly bag and didn't want to mess with fine straining.

TSYORK · #5 08/31/11, 02:18 PM

Go to the dollar store and buy a pillowcase; they work GREAT for this! Plus, you can keep it on hand for the next time or simply chunk it, and you're only out a buck.

MullersLaneFarm · #6 08/31/11, 02:21 PM

Couple things about grape jelly.

If you squeeze the juice out, you will get a cloudy, somewhat brownish colored jelly. Best to just let it drip. Use any DAMP fine woven lint-free material.

Grape juice forms tartrate crystals. After making the juice, let the juice stand for 24 hours and restrain through a DAMP fine woven lint-free material before heating and preparing jelly.

Danaus29 · #7 08/31/11, 02:44 PM

Linen or cotton pillowcase. I remember my grandma filling those pillowcases so full she could barely tied them closed. And we had only the one vine!

Tracy Rimmer · #8 08/31/11, 02:45 PM

Clean the grapes to remove any debris and dust/dirt. Pile them in a pot with a heavy bottom, pour in enough water until you can just see the water level through the grapes, and bring to a gentle simmer.

Simmer for a few minutes, until the grapes pop and start to mush up. You can squish them with a potato masher at this point, if you like. You want a liquidy slurry.

Place a collander over a pot or in a large (really large) mixing bowl, and line it with an old (clean) tea towel. You can attach it to the sides with clothes pegs if you need to. Pour the hot slurry into the lined collander and then gather up the corners of the tea towel and bind with some string. Hang from a cabinet hook or overhead light fixture, etc, so that the "bag" is over the bowl, but not in it. Let this drain for several hours.

Feed the remaining mush to the chickens or pigs, and use your juice however you like. It can be reduced to concentrate at this point, and sweetened before canning in a hot water bath canner (pints) to use as grape juice concentrate, or you can use it straight away as the juice for jelly, etc.

All country · #9 08/31/11, 03:23 PM

I made some lovely grape jelly last night and my family enjoyed some on toast this morning with breakfast.

I do my juice pretty much the same as Tracy, except I never add any water, just use the potato masher to squish out some juice before I turn on the heat. I leave the lid on when the grapes are simmering, lifting only to stir and mash some more. I used to use the strainer, but to me it just seemed to add more work and mess to the job.

The past few years, I have been having trouble with my jelly turning out runny even when using Sure gel. I decided to pick 2 small green (not ripe) apples and chopped them into the grapes as they were cooking down. This did the trick, the jelly turned out perfect and it didn't effect the flavor. DH was very happy to hear I have enough juice to make 36 pints. Grape is his favorite jelly.

stirfamily · #10 08/31/11, 05:24 PM

When I make jelly I run everything through a plain old colander after cooking then restrain it again through cheesecloth. As for the mushy stuff left over, it makes great wine vinegar if you want to take the trouble.

NickieL · #11 08/31/11, 07:12 PM

I use flour sack towels for this when I couldn't find cheesecloth anywhere

How neat you have some ready already! mine are turning purple but are not there yet!

NickieL · #12 08/31/11, 07:15 PM

Quote:

Originally Posted by MullersLaneFarm

Couple things about grape jelly.

If you squeeze the juice out, you will get a cloudy, somewhat brownish colored jelly. Best to just let it drip. Use any DAMP fine woven lint-free material.

Grape juice forms tartrate crystals. After making the juice, let the juice stand for 24 hours and restrain through a DAMP fine woven lint-free material before heating and preparing jelly.

I wonder if this is the same for elderberries?

I tried making jelly from them this year and I did it imeadeatly after making the juice. With Pectin. It didn't jell, even a little bit! But, the juice I had frozen, then cooked up later to make syrup didn't even need pectin to make it thick....Hmmmm. I think you may have solved my issue.

Gena · #13 08/31/11, 07:23 PM

Everyone gave you a bunch of great advice. The only bit I have to add is to skim every bit of foam off the top. This is so that your "canning is scary" spouse won't flip out upon opening a jar and seeing a dime sized speck of foam that you missed...insisting it is some sort of toxic purple mold. ::headdesk::

Also, if you get tired of juicing and straining and heating, the "easy fruit juice" recipe on BWH really is easy! http://www.backwoodshome.com/articles/kelley41.html

MullersLaneFarm · #14 09/01/11, 01:32 AM

Quote:

Originally Posted by Gena

The only bit I have to add is to skim every bit of foam off the top. This is so that your "canning is scary" spouse won't flip out upon opening a jar and seeing a dime sized speck of foam that you missed...insisting it is some sort of toxic purple mold.

Adding a bit of butter will help aid reducing the foam. But yeah, foam on top could scare the family if it is the first time!

blynn · #15 09/01/11, 12:13 PM

Quote:

Originally Posted by Gena

Everyone gave you a bunch of great advice. The only bit I have to add is to skim every bit of foam off the top. This is so that your "canning is scary" spouse won't flip out upon opening a jar and seeing a dime sized speck of foam that you missed...insisting it is some sort of toxic purple mold. ::headdesk::

Also, if you get tired of juicing and straining and heating, the "easy fruit juice" recipe on BWH really is easy! http://www.backwoodshome.com/articles/kelley41.html

Oh yes, nothing better than jar paranoia. And I can never seem to get all the foam skimmed, no matter what I do. Always a fleck or two!

BlueberryChick · #16 09/01/11, 01:15 PM

Quote:

Originally Posted by MullersLaneFarm

Adding a bit of butter will help aid reducing the foam. But yeah, foam on top could scare the family if it is the first time!

I hate skimming the foam, but avoid adding butter. I have a family member who is very allergic to anything with even a bit of dairy.

Joshie · #17 09/01/11, 02:50 PM

What do you consider a little bit of butter? There's no way I can get all of the foam off the top. Can't keep up with it. Oh, and another question.... My Ball book says to cook in small batches but I've got a whole lot more juice than their recipe. Their recipe calls for half pint jars. I don't have them and plan to put the jelly up in pint jars. How does that impact water bath time? Would it be OK to do two recipes up at a time? I hate to do only 3 or 4 pints at a time when I've got room for more. I don't want to have to heat up the house any longer than necessary, especially in 100º heat.

I plan to ladle out juice as I add more grapes. Would this hurt anything? I have a large crock I can use to catch the juice but I've got a lot of juice.

Gena · #18 09/01/11, 08:12 PM

Joshie...the recipe in the Sure Jel box says a tsp of butter. I just drop in a thin pat and call it good. The foam I am talking about is coming when the sugar, juice and pectin are boiling, not the initial juicing.

I've tried doubling jam batches before and it never works out for me. I have no idea why, but it just doesn't set. If you've got enough room, you could have 2 pots going, but you might need another helper to stir. You can also freeze any excess juice or just can juice for later uses.