Then, remove the lid and allow the jars to rest in the canning pot for another 5 to 10 minutes. After resting, remove the ...

The recipe for grape jelly that comes with most pectin also works for wild grapes. ... Add 1 package of pectin (1 ounce) and 1/2 teaspoon of margarine to the juice and stir well.

Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a ...

Related: Get the recipe for Easy Grape Jam. Jalapeño Jam. ... salt, and liquid pectin over heat. After the canned jam sits in a boiling hot-water bath for about 10 minutes, ...

Concord Grape Jelly. Recipe from Sarah Sanneh of Pies ’n’ Thighs; ... stir in 1 to 2 teaspoons additional pectin, continue to cook the jelly for 3 to 4 minutes and test again on the cold plate.

Homemade fruit jam is a delicious, easy way to preserve the flavors of fresh fruits like strawberries, blueberries, or peaches. This recipe combines your favori ...

For the pastry: 7 ounces unsalted butter, cold and diced into ½-inch cubes, plus more for greasing; 3 cup all-purpose flour, plus more for dusting ...

4-5 jars, 8 oz each with lids. Instructions. Pour juice into large pot to allow space for boiling. Turn heat to high. Maintain high heat throughout.

This recipe is different from the method I learned at Pies ‘n’ Thighs, where the grape skins are separated by popping out the soft interior, then added back in to make a jam. Here, the whole ...

Grapes, plums, and apples are usually high enough in pectin to gel on their own. If the recipe features a low-pectin fruit (like cherries, pineapple, pears, peaches, strawberries, and rhubarb) the ...