I am Sue Tiger, an award-winning canner from the Champaign County Fair and the Illinois State Fair! My husband and I sell canned goods at our Farmer’s Market, and one of our specialties is grape jelly! This recipe is a game-changer, because I always thought store-bought juice didn’t have enought natural pectin in it to set. But then, I talked to the woman who won 1st place at the Champaign County Fair for her grape jelly, and she told me she used Welch’s Grape Juice, and I had to try it. It worked the first time and sold out that week. Making this jelly only took about an hour and a half from start to finish, and then I’ll water-bath can it tomorrow morning.
In this course, we will learn to make grape jelly and water-bath can it from start-to-finish!
STOP buying store-bought jelly! Trust me when I say I was skeptical about this whole process, because I grew up on Welch’s and Smucker’s grape jellies, but they both have High Fructose Corn Syrup — the BAD stuff!! And making grape jelly is easy, especially if you don’t have to mess with the sticky grapes! I use an organic grape juice made from real Concord grapes. It was $4.99, the sugar, $1, pectin, $2.99, lemon juice, $1.29, and $15 for the mason jars/rings/lids. So for a little more than $25, I’m making $48 grape jelly (we sell 8oz jellies for $6) that’s healthier for me and will last for 2 years on the shelf! 8 jars should definitely be enough for our pantry for winter, too, and if we need more, I’ll just go get more organic juice!
Curriculum
- 1 Section
- 1 Lesson
- 2 Hours
- Lesson One: Preparing Your Ingredients1
