MCP Grape Jelly

Name: MCP Grape Jelly
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 112
Cuisine: Global
Ingredients: 0 teaspoons butter or margarine; 710 milliliters prepared juice (buy about 5 lb. fully ripe Concord or other loose-skinned grapes); 59 milliliters fresh lemon juice; 1 box MCP Pectin; 1 liters sugar, measured into separate bowl; 237 milliliters water

Need a gluten free, fodmap friendly, and vegetarian condiment? MCP Grape Jelly could be a spectacular recipe to try. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe makes 112 servings with 39 calories, 0g of protein, and 0g of fat each. If you have butter, mcp pectin, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

Stem and crush grapes thoroughly, one layer at a time.

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Grapes

Place in large saucepan; add water and lemon juice. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 10 to 20 min. or until pulp is softened.

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Lemon Juice

Water

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Sauce Pan

Place three layers of damp cheesecloth or jelly bag in large bowl.

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Jelly

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Cheesecloth

Bowl

Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.

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Fruit

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Cheesecloth

Bowl

Let juice stand in refrigerator overnight. Sediment will form on bottom of container. Slowly pour juice from container without disturbing sediment. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot.

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Juice

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Pot

Stir pectin into prepared juice in saucepot.

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Pectin

Juice

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Pot

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly.

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Butter

Sugar

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min.

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Water

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)