Unexpected Grape Jelly

Mike has a grape vine in the front of the house.  For the past few years, the grape harvest has been negligible, so I haven’t come to expect grapes.  But, this year, we got enough grapes to do something with.  But, what?  Make grape jelly, of course!

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Mike can’t remember what type of grapes they are.  They are small, dark purple, and the seed-to-fruit ratio is high.  Their flavor is ultra-grapey and sweet.
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A respectable harvest!
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First, rinse the grapes and take them off of the vines. It doesn’t really matter that there are still bits of stem attached to the grapes because everything will eventually get put through the food mill.
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Simmer the grapes until they release a lot of juice.
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Then, put the mixture from the pan through the food mill. This separates the juice & pulp from the skin, seeds, and bits of stem. I think I used the smallest grate, as the seeds are small and I didn’t want them passing through.
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I wound up with 4 cups of juice/pulp to make the jelly. This is really the perfect amount of any fruit for a small batch. I have found that the easiest, quickest way to make any kind of jam (and now, jelly!) is to use Pomona’s Pectin and follow the instructions on the package insert. I put the juice back in to the pan with sugar & the pectin, brought it to a boil, and turned it off before ladleing it into the jars and processing them in boiling water.
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The finished product – about 2 pints of grape jelly.

When presented with options for jelly or jam, grape has never been my choice.  There is always something unnatural about the way that grape products (other than wine!) taste to me.  But, I can safely say that this jelly is so delicious.  The flavor is intensely, honestly grapey.  I now understand where the description “jammy” as applied to wine comes from.  I wish I would have videoed Mike while he was tasting the jam, as his reaction was the most earnest and delighted “YUM” I’ve ever heard him utter.

I always say that the fact that any preserved foods I make are good is not because of me, but rather because of the quality of the raw materials.  I’m learning that, in most cases, simple preparations without a lot of added flavors are best.

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