Amy Richardson shares how to turn the mounds of grapes growing on your back fence into delicious, and beautiful homemade jelly.
Find more recipes from Amy at www.greattastebuds.wordpress.com, or on Instagram, @greattastebuds.
Pink Champagne Jelly
INGREDIENTS
- 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
METHOD
- 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!
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