JAMMED UP, JELLY TIGHT

JAMMED UP, JELLY TIGHT

   There is nothing easier to grow than grapes. We grow several kinds; Concords, Interlaken, Cabernet Franc and something else I'm forgetting. The only inputs they get are sunshine, rainwater, poor soil and absolute neglect. We're rewarded with more grapes than we know what to do with:  raisins! Raisins in gin for your arthritis! Snacks! Neighbors!  Juice! Jelly! And of course we share with the raccoons, which is more than a little scary when you're walking under the arbor at 4 a.m. and suddenly, a lumbering, snarling beast makes its presence known directly above your head. You know raccoons are cousins of bears, right?

   Even though I like grape juice, I'm not so partial to grape jelly. It's a song with one note: grape. But since we had an abundance of grapes this year, guess what my friends are getting for Christmas?

Negligently grown, hand harvested, small batch grape jelly. Let's just throw the word "artisinal" in there, too, because it sounds fancy.

   And there is something fancy about our jelly; it's made from Cabernet Franc wine grapes, which are fruity and floral. The vine  at our house was grafted and grown by one of our former employees who has gone on to become a grape scientist, and like our scientist, the vine is sturdy, graceful, beautiful and productive.

   I've long been a fan of freezer jams and jellies; the taste is simple and charming, absolutely fresh, and of course, freezing preserves is a lot easier than canning them.  However, my new fridge has less freezer space, and my hillbilly outdoor fridge/freezer is giving up the ghost, so lately I've been canning jams and jellies which makes them shelf stable (refrigerate after opening). Turns out that I'm also a big fan of the canned preserves; they seem to have richness, depth, and a voluptuous flavor that's absent in freezer jam.

   

   GRAPE JELLY

5 lbs. Concord Grapes, to produce 3 3/4 cups juice

2 lemons

1 box MCP pectin

5 1/3 cups sugar

   Prepare grapes:  crush grapes, place in large saucepan; add 1 cup water and 1/4 fresh lemon juice.  Bring to a boil. Reduce heat; simmer, covered 10-29 minutes or until pulp is softened. Extract juice, either using a cone juice extractor, muslin jelly bag, or using three thicknesses of  damp cheesecloth to line a large bowl. If using cheesecloth, pour prepared fruit into cheesecloth, tie cloth closed; hang and let drip into large bowl until dripping stops. Let juice stand overnight in refrigerator. Sediment will form on bottom of container. Slowly pour juice from container without disturbing sediment.

   In a large stockpot, measure 3 3/4 cups prepared juice. Measure 5 1/3 cup sugar into a separate bowl, set aside.  Stir 1 box MCP pectin into juice in saucepan.  Add 1/2 teaspoon butter to reduce foaming, if desired.

   Bring mixture to a full roiling boil on high heat, stirring constantly.

   Add sugar to fruit mixture in saucepan. Return to full roiling boil; boil exactly 2 minutes, stirring constantly  Remove from heat.  Skim off any foam with a metal spoon.

   Ladle immediately into prepared jars*, filling each to within 1/4 inch of top.  Wipe jar rims and threads. Cover with 2 piece lids. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 2 inches.  Cover canner, bring water to gentle boil.  Process jelly 5 minutes. Store cool jars in a cool, dry, dark place. 

   JELLY FAQS:

   Q: Why does grape juice need to stand overnight in the refrigerator before making jelly?

   A: It will give the sediment time to settle out and allow for clearer jelly, and help prevent the formation of small crystals of tartaric acid.  Tartaric acid crystals are harmless and do not affect the safety of the jelly, but are disturbingly crunchy and out of place in jelly. (The baking aid cream of tartar is made from tartaric acid extracted from grapes.)

Q: Can I reduce the amount of sugar in the jelly recipe?

A: No. It's important to follow the recipe exactly or else the juice won't gel correctly.

Q: Do I really need to water bath process jelly? My mom just used melted paraffin to seal jelly and it was ok.

A: Sealing jellies with paraffin is no longer recognized as a safe preservation method.

Q: Can I use store-bought grape juice to make jelly?

A: Yes.  

Q: How long can store my canned jelly?

A: Quality will be best if eaten within a year. 

Q: What does *'prepared jars' mean?

A: In boiling water bath canning, (a method safe only for high acid foods) jars are prepared when they've been thoroughly washed in hot, soapy water, and are filled with hot water prior to ladling in the produce you're canning. Lids should be awaiting the canning process in a bowl of hot water, too.

Q: Speaking of low acid foods, I notice that most cider vinegar is now labelled 4% acidity. Isn't 5% acidity required for safe pickling?

A: The USDA recently approved 4% acidity vinegars for canning and pickling; it may take a while for websites, recipes, etc. to recognize this change. As always, "craft" vinegars of uncertain acidity are not approved for pickling.

Fruitfully your,

Karin