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Concord Grape Jelly

Concord Grape Jelly
Yields
24 servings

This recipe yields a smaller amount so it’s perfect for a refrigerator jam – store in the refrigerator and use within 3 to 4 weeks. If you want to store it longer or keep in dry storage, follow the proper techniques for canning.

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ingredients

2
cup Concord grape juice, preferably bottled (500 ml)
2 ½
cup granulated sugar (625 ml)
½
cup honey (125 ml)
Zest of half a lemon, finely grated
1
tsp butter, optional (5 ml)
1
pouch liquid fruit pectin (85 ml)
1
Tbsp packed Thai basil leaves (small leaves) (15 ml)
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directions

Step 1

Add the grape juice, sugar, honey and lemon zest to a medium sized saucepan over medium heat. Stir well to combine. Add butter (this will help to reduce the foaming). Increase heat to high and bring mixture to a full boil, stirring constantly. Add pectin, stirring to combine. Bring the mixture back to a full boil. Cook for precisely one minute, continuing to stir. Add basil leaves. Remove from the heat. With a stainless steel spoon skim off any foam that may be present.

Step 2

Pour into 3 sterilized canning jars (1 cup/250 ml) or use sterilized heatproof containers that have lids. Let cool to room temperature while it sets. Store in airtight containers in the refrigerator. Makes about 3 cups of jelly.

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