Concord grape jelly from Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spharo00 on March 11, 2013

    This jelly was incredibly easy to make. It may be considered cheating by some to use bottled grape juice, but since I live in a place where it is hard to find Concord grapes it was an easy decision to make. I used organic unsweetened grape juice and bought enough bottles to make three batches of jelly. The texture was a little different from batch to batch, with two of them being a bit firmer and the other a little runny. But every batch was entirely grape. After trying this recipe, I ate some storebought grape jelly that I had in the fridge. There was absolutely no comparison. This cheater's version was by far the better of the two.

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