Updated Nov 24, 2014Chatelaine
- Boil sugar with juices in a medium heavy-bottomed pot over high, about 7 min. Add pectin, stirring constantly for 1 min. Remove from heat. Skim off foam. Pour liquid into 4 sterilized 1 cup jars with metal lids, stopping 1/4 in. from the top. Cover with lids. Let sit at room temperature until jelly sets, about 24 hours. Refrigerate up to 1 month.
Jelly will keep up to a year with a few extra steps: Set a rack in the bottom of a large pot. Fill halfway with water and bring to a boil. Turn off heat. Place just-filled jars inside on rack. Add more water to submerge jars completely. Cover and bring back to a boil. Continue boiling for 10 min. Turn off heat and remove pot lid. Let jars sit in water for 5 min. Carefully transfer to a towel-lined rack. Let sit at room temperature for 24 hours.
Switch It Up:
Replace 1 cup grape juice with apple juice. Continue with recipe.
Replace grape juice with white-grape juice. Continue with recipe.
Boozy Grape Jelly
Replace 1 cup grape juice with 1 cup red wine. Omit lemon juice. Continue with recipe.
Three Ways To Use It:
PB&J Thumbprint Cookies
Whisk 1 cup all-purpose flour, 1/2 tsp baking soda and 1/4 tsp salt. Whisk 1 egg with 1/2 cup brown sugar, 1/2 cup natural peanut butter, 1/4 cup soft butter and 1/2 tsp vanilla in large bowl. Add flour mixture. Roll into tablespoon-sized balls and set on baking sheet. Make a deep indent in the centre of each ball. Fill with Concord Grape Jelly. Bake in centre of a 350F oven, 7 to 9 min.
Pork Medallions with Grape-Apple Sauce
Season a 450-g pork tenderloin with 1/4 tsp salt and pepper. Oil grill, then barbecue pork, with lid closed, 25 to 30 min. Whisk 1/4 cup Grape-Apple Jelly with 1 cup hard cider and 1 tsp Dijon in a saucepan over medium. Boil until reduced to 1/2 cup. Slice pork and serve with sauce, julienned apples and snipped chives.
Stir 454 g ground chicken with 1/4 cup bread crumbs, 2 tbsp chopped dill and 1/4 tsp salt. Roll into tablespoon- sized balls. Brown in 1 tbsp oil in a large frying pan over medium, 4 to 6 min. Remove to a plate. Boil 1/2 cup White-Grape Jelly with 2 tbsp lemon juice, 1 tbsp Dijon and 1/4 tsp salt until thickened. Spoon over meatballs. Top with more chopped dill.