Amy Richardson shares how to turn the mounds of grapes growing on your back fence into delicious, and beautiful homemade jelly.
Pink Champagne Jelly
- 4 lbs green grapes, rinse and remove stems
- 1/2 cup water
- 4 cups white grape juice, made or purchased
- 6 cups sugar
- 2 tbsp lemon juice
- 1 box Sure Jell Pectin
- To make the grape juice, place sorted grapes and water into a large pan. Bring to a boil and simmer for about 10 minutes. Let it rest for about 5 minutes. Strain mixture through a fine mesh strainer into a stainless steel bowl, transfer to another container and repeat.
- Chill and let settle until ready to make jelly. Strain again if desired.
- Measure juice to 4 cups adding water if necessary.
- Remove 2 tbsp juice and add 2tbsp lemon to bring to exactly 4 cups.
- Measure sugar into a bowl and set aside.
- Pour juice into saucepan and stir in pectin. Bring mixture to a full rolling boil, on high heat stirring constantly.
- Add sugar to juice, return to a rolling boil. Boil exactly 1 minute. Stirring constantly. Remove from heat and skim of any foam with a metal spoon.
- Ladle into prepared jars, wipe rims and threads. Cover with two piece lids. Let sit for 24 hours to set. Store in refrigerator until ready to use
- Or do a traditional water bath, for long term storage.
Makes 8 cups
Recipe by Amy Richardson
Amy Richardson is a longtime food and party contributor for KSL’s Studio 5. She is a self-taught home cook, recipe innovator, food stylist and food photographer. She shares her enthusiasm and creativity by bringing together beautiful food and family, to make wonderful memories!