The back yard has a grape of unknown variety. Having tried the grapes off the vine a few weeks ago they have a fairly large pair of seeds with (to me) fairly thick skin accompanying a more tart than sweet flavor profile.

Now that its the rainy season in the Pacific Northwest, I spent some time pulling grapes off the vine and wasn’t sure what to do with them. So I made grape jelly.

Steps

1) About 1.5 lbs of grapes to a large pot with water maybe an inch up under the grapes to help get the cooking started.

2) Use a potato masher and to intermittently press the grapes and turn the whole thing into a big pulpy mash.

3) Once everything is pulped (and very aromatic), strain the juice off the pulp. I just used a strainer. The pulp wasn’t very fine. Press the pulp in the strainer to make sure all the juice is out. After this step, I had about 2.5cups of juice.

4) Add 3TBSP pectin, bring to a hard boil, stirring constantly

5) Add 2.25c granulated sugar, bring back to a hard boil and let it boil for one minute, still stirring constantly.

6) Take off heat and put in mason jars. Put on a lid. Let set overnight.

If you wanted the jelly to last longer, you could process it via a standard canning process. I wasn’t sure how good it would be so didn’t take the time. Depending on the number of grapes the vine produces next year, I will.

One thing to note; if I do this again, I’ll probably reduce off about half a cup of water from the juice over fairly low heat in between steps 3 and 4. The jelly set decently but I’d like it just a touch firmer and the water added in step 1 can go away.

jelly 0 jelly 1 jelly 2 jelly 3 jelly 4