Time P1DT30m Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each Number Of Ingredients 4 Steps:
Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Remove and discard grape stems and seeds. Finely chop grapes. Measure exactly 3 cups prepared fruit into large bowl. Stir in lemon juice. Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
Time 35m Yield 7 cups Number Of Ingredients 3 Steps:
Measure fruit into large bowl. Measure sugar into medium bowl. Stir sugar into fruit. Set aside for 10 minutes. Stir occasionally. Stir Sure Jell into 3/4 cups water in small pan. Bring this mixture to a boil on high heat stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir Sure Jell mixture into fruit. Stir constantly until sugar is completely dissolved and no longer grainy (about 3 minutes). Pour quickly into clean plastic containers to within 1/2 inch of tops. Wipe off top edges of containers. Cover with lids. Let stand to room temp. Then store in fridge for immediate use or Freezer for up to 1 year. Thaw in fridge.
Time 2h45m Yield Makes 7 cups Number Of Ingredients 4 Steps:
Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags. In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high. In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat. Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Time P1DT20m Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each. Number Of Ingredients 4 Steps:
Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Measure juice into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to juice mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
More about “grape freezer jam recipes”
Time 2h10m Yield 6 half-pint jars, 48 serving(s) Number Of Ingredients 6 Steps:
Cook grapes 20 minutes in ½ cup water until mushy and falling apart. Pass through a food mill, discarding skins and seeds. Bring pulp to a boil and add sugar and honey. Cook at a low boil until thickened, stirring regularly, about 15-20 minutes. Add lemon juice and pectin, raise the heat and cook at a hard boil for 3 minutes. Ladle into jars and can in a water bath (10 minutes per 1/2 pint or pint jar).
