Recipe
Ingredients
- 3 pounds grapes
- ¼ cup dried lavender flowers
- 7 cups sugar
- 1 pouch liquid pectin
Instructions
Prepare Grape Juice
- Remove grapes from stems and wash. Put grapes in a large saucepan with ¼ cup water. Slightly crush the grapes. Rub lavender flowers between your hands to release the essential oils and sprinkle them over the grapes.3 pounds grapes, ¼ cup dried lavender flowers
- Cover and simmer until grapes are soft. Strain through a damp jelly bag, make shift jelly bag, or several layers of cheesecloth to extract juice. NOTE: be sure cheesecloth or jelly bag is wet before pouring in the fruit/juice or the cheesecloth will absorb your juice! (experience talking there).
- To prevent formation of tartrate crystals, let juice sit in a cool place for 12-24 hours and strain through a few layers of damp cheesecloth before proceeding.
Grape Jelly
- Measure out 4 cups of juice from above and put into a large saucepan. Add sugar and stir until dissolved. Open pectin pouch and put in a cup next to the stove. Bring juice/sugar to a boil over high heat, stirring constantly. Stir in liquid pectin. Bring back to a roiling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.7 cups sugar, 1 pouch liquid pectin
- Ladle hot jelly into hot jars leaving ¼ inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner.
Notes
recipe adapted from Ball Blue Book Guide to Preserving