Victorio VKP1148 Aluminum Steam Juicer - Manual (Page 17)

15
Grape Jelly
Yield: Approx. 5 half-pints
Ingredients:
3 c. Grape Juice
1 Package Powdered Pectin
4 ½ c. Sugar
Procedure: Once you have finished juicing your grapes (refer to
p. 5 for juicing instructions), measure 4 cups of juice into a large
saucepot. Add powdered pectin to juice and bring to a boil over high
heat. Add sugar, stirring until dissolved. Return to a boil. Boil hard
for 1 minute, stirring constantly. Remove from heat and quickly skim
off foam. Ladle jelly immediately into sterile half-pint jars, (refer to
p. 8 for proper sterilization instructions), leaving ¼-inch headspace.
Wipe rims of jars with a dampened clean paper towel. Adjust lids
and tighten rings finger-tip tight ONLY. Then, process in a water-
bath canner according to your altitude. If you are unsure of your
altitude level, please contact your local extension office.
Processing Times:
Altitude Half-pints or Pints
0-1,000 ft 10 min
1,001-6,000 ft 15 min
Above 6,000 ft 20 min
*This recipe has been adapted from the quick grape jelly recipe in
Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p. 37.