Best 2 Wild Grape Jelly Without Pectin Recipes

In the realm of homemade preserves, wild grape jelly stands out as a unique and delightful treat. Crafted from the wild bounty of nature's vineyards, this jelly captures the essence of untamed wilderness in a jar. Its deep purple hue and rich, tangy flavor are a testament to the wild grapes' resilience and the skill of the home cook. As you embark on this culinary adventure, two distinct recipes await your exploration. The first, a traditional wild grape jelly, relies on the natural pectin found in the fruit to achieve its luscious texture. The second, a pectin-free wild grape jelly, employs a clever combination of lemon juice and calcium water to achieve a similar result. Both methods yield jars of jewel-toned jelly, perfect for spreading on toast, dolloping onto pancakes, or savoring as a sweet complement to cheese and crackers. Whether you're a seasoned jelly-maker or embarking on your first preserving journey, these recipes will guide you through the process, ensuring a delicious and rewarding experience.

Let's cook with our recipes!

GRAPE JELLY WITHOUT ADDED PECTIN RECIPE - (3.2/5)

Grape Jelly Without Added Pectin Recipe - (3.2/5) image

Provided by á-174942

Number Of Ingredients 2

Ingredients

4 cups grape juice (takes about 3 1/2 pounds Concord grapes, and 1/2 cup water)
3 cups sugar

Steps:

To prepare juice. Select about one-fourth underripe and three-fourths fully ripe grapes. Sort, wash, and remove stems from grapes. Crush grapes, add water, cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals. To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees), or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store. This recipe yields 5 six-ounce glasses.

WILD GRAPE JELLY

Wild Grape Jelly image

I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.

Provided by Jan in Lanark

Categories Jellies

Time P1DT5m

Yield 5 cups

Number Of Ingredients 4

Ingredients

3 lbs wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin

Steps:

In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
Bring to boil over high heat, stirring constantly.
Stir in pectin.
Return to full boil and boil hard for one minute, stirring constantly.
Remove from heat and skim off foam with a metal spoon.
Pour into sterilized jars, leaving 1/8 inch headspace.

Nutrition Facts : Calories 884.4, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 229.2, Fiber 2.5, Sugar 221.8, Protein 2

Tips:

Use ripe wild grapes for the best flavor and color.
Wash the grapes thoroughly before using.
Remove any stems or leaves from the grapes.
Crush the grapes with a potato masher or food processor.
Bring the grapes and water to a boil in a large pot.
Reduce heat to low and simmer for 20 minutes, or until the grapes are soft.
Strain the grapes through a cheesecloth-lined colander into a large bowl.
Measure the grape juice and return it to the pot.
Add the sugar and lemon juice to the pot.
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce heat to low and simmer for 1 hour, or until the jelly has thickened.
Remove the pot from the heat and let it cool for 5 minutes.
Pour the jelly into sterilized jars and seal them tightly.
Process the jars in a boiling water bath for 10 minutes.
Let the jars cool completely before storing them in a cool, dark place.

Conclusion:

Wild grape jelly is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or ice cream. It is also a great way to use up leftover wild grapes. This recipe is easy to follow and does not require any pectin, making it a great option for beginners. With a little time and effort, you can make your own delicious wild grape jelly at home.