2lbsConcord grapes or 2 cups unsweetened grape juice
½clight corn syrup
2tbsppectinapple or fruit
Sugar for dusting
If you are using grapes, place the grapes in a plastic bag and squish them to break them up and release the juices. Let them rest in the bag for at least two hours or longer. Strain the grapes and measure out two cups.
Line a 9X13” baking pan with a rim with plastic wrap.
Combine the grape juice, 2 ¼ cup sugar and corn syrup in a pan and set it over medium heat. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer and simmer for 10 minutes. Use a spoon to remove any scum that rises to the surface. Continue to skim it until it is clear.
Mix the pectin and 3 ½ tbsp sugar together in a large heat proof bowl. Whisk in half of the hot grape liquid and whisk until the pectin is dissolved. Return the mixture to the saucepan with the remaining liquid.
Bring to a simmer and cook, stirring constantly until the liquid reaches 220 degrees and the jelly has thickened.
Pour the jelly into the prepared pan and smooth with a knife or offset spatula.
Let this set until firm, at least one hour.
Turn the jelly out and remove the plastic.
Trim the edges to make them even and cut the jellies into 1” squares. Roll the jellies in sugar before serving.
The jellies can be stored in an air tight container at room temperature.
Serve them with Peanut Butter Truffles from The French Laundry Cookbook or Mini Peanut Butter Cups for “Peanut Butter and Jelly”.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com