She Strengthens

Homemade Black Grape Jelly: A Sweet and Tangy Delight

Get Ready for a Flavorful Adventure

Looking for a sweet and tangy addition to your breakfast toast or yogurt? Look no further! This homemade black grape jelly recipe is a classic, and for good reason. With just a few simple ingredients and some patience, you’ll be enjoying a delicious and flavorful jelly in no time.

The Magic of Natural Pectin

One of the secrets to this recipe’s success is the use of a chopped green apple, which provides natural pectin to help set the jelly. This means you can avoid using commercial pectin products and still achieve a beautifully thick and syrupy consistency.

Gather Your Ingredients

• 1 green apple, such as Granny Smith
• 3 1/2 pounds stemmed fresh ripe Concord or other flavorful black grapes
• 2 cups sugar

Let’s Get Cooking!

Step 1: Prepare the Apple

Grate the unpeeled apple on the large holes of a box shredder, saving the core for later use.

Step 2: Combine Ingredients

In a large, heavy saucepan or pot, stir together the grapes, grated apple and core, and 1/3 cup water. Bring to a boil over medium-high heat, stirring occasionally, until the grapes are broken down and the mixture is very juicy, about 20 to 30 minutes depending upon the grapes.

Step 3: Strain and Discard Solids

Transfer the mixture to a fine-mesh sieve set over a bowl and, using a rubber spatula, press the juice out of the grapes. Discard the solids. Clean the sieve and strain the juice again through the lined sieve into a clean saucepan.

Step 4: Add Sugar and Cook

Add the sugar to the grape juice and place over medium-high heat. Bring to a boil and cook, stirring occasionally, until thickened and syrupy, about 25 minutes.

The Final Touches

To test the jelly and see if it’s ready, spoon a little onto a frozen saucer. Let it stand for about 15 seconds. If the liquid thickens to a jelly-like consistency, it’s ready. If not, continue to cook for another minute or two.

Preserve and Enjoy!

Transfer the warm jelly to clean canning jars, filling them to 1/4 to 1/2 inch below the rim. Process the jelly according to your preferred canning method, or store in the refrigerator for up to 1 month. The jelly will be quite loose at first; let it set, undisturbed, for 2 days. It will thicken and gel, ready to be enjoyed on toast, yogurt, or as a glaze for meats or cheeses.