I bought the last of the tiny Concord grapes this weekend, and then realized they are crowded with large, inedible seeds. Not my favourite, and the spouse said he wasn’t going to eat them either. That left two options: toss them; or make grape jelly. I hate wasting food, so I started simmering the fruit before I realized I had no jars in the pantry, and before I started looking up recipes, most of which say you should prep the fruit before you boil it by popping the fruit from the skins and making the jelly in two stages. No matter. I made redcurrant jelly with redcurrants on the stem. I can do the same for grapes.
The recipes also called for pectin, which I don’t like. I threw in a couple of my pectin cubes from the freezer, added the juice of a lemon and winged it.
Concorde grape jelly
Wash grapes, add a little water and simmer until they are soft and some of the seeds and skins start floating to the surface. Strain overnight in a jelly bag, then squeeze out the juice. Measure the juice (I had just under five cups) and add the same volume of sugar, plus the juice of one lemon. I added two of my pectin cubes as well — they are less bitter than the pectin in the stores, but don’t provide that gelatinous set either. Boil until it seems to set — it was probably six or eight minutes. Bottle in sterilized jars. Water bath.
- It’s a deep, deep purple, and must be one of the most beautiful jellies I’ve ever made
- Two crabapple pectin cubes seem to be enough for my basket of Concord grapes to bubble their way to a loose set after about six minutes of rolling boil
- Those recipes mean business when they order you not to use more than 5 cups of grape juice at a time. This bubbled to at least twice the volume during the rolling boil. Any more and it would have bubbled out of the pan
- The 1:1 ratio of juice to sugar seems awful sweet to me, but then bought grape jelly is sweet as well
- I have no idea how we’re ever going to get through the 500ml jar, but the smaller jars (three @250ml and one @125ml) are more promising
- Unless the spouse falls in love with grape jelly, and unless I can find a way to cut the sweetness significantly, I may not make this again
Rating: 3-1/2 (out of 5)
On reflection, this is actually rather good, although I will probably never be a huge fan of grape jelly. Jelly needs a fruit with more attitude than grapes, methinks, which is why it works with crab apples, or red currants. But if I was choosing between this or Welch’s bland and anaemic grape jelly on my PBJ sandwich, I’ll take this any day. And the spouse loves is.