Honey Sweetened Concord Grape Jelly
Make and preserve your own homemade Concord grape jelly! Concord grapes have a slightly tart, musky flavor but can be transformed into a delicious grape jelly with a little sweetening. This old-time favorite is sweetened with honey in this recipe.
Servings: 1 teaspoon
Calories: 20kcal
Ingredients
- 4 pounds Concord grapes
- 1/2 cup water
- 1/2 cup honey (or 3/4 cupsugar)
- 4 teaspoons Pomona’s Universal Pectin (included in the Pomona box)
- 1/4 cup lemon juice fresh or bottled
- 4 teaspoons calcium water (included in the Pomona box-see instructions)
Instructions
Extract the Grape Juice
- Remove the grapes from the stems and wash in plain water.
- Extract the juice by combining the fruit and water in a large saucepan. Bring to a boil over medium-high heat then reduce to a simmer (180˚F) over low heat.
- Gently mash the grapes with the back of a spoon or potato masher to release their juices and continue simmering over low heat for 10 minutes, stirring occasionally.
- Strain the fruit through a damp jelly bag or double layers of cheesecloth for several hours. Don't squeeze the bag if you want clear jelly.
- Discard the solids and refrigerate the juice overnight to allow the sediment and crystals to settle.
Mix the Calcium Water
- Prepare your calcium water by combining 1/2 teaspoon calcium powder (from the small packet in the Pomona's pectin box) with 1/2 cup water in a jar with a lid. Shake well to combine. Set aside.
- You will only need 4 teaspoons of calcium water for this recipe. Store extra in the refrigerator for other canning projects.
Prepare the Canning Equipment
- Wash your jars, lids, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, set the jars on the rack, and add water to cover the jars.
- Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
Make the Jelly
- In a small bowl or measuring cup, combine the honey or sugar with the pectin powder. Set aside.
- Remove the grape juice from the refrigerator without disturbing the settlement at the bottom.
- Strain the juice again through a jelly bag or double layers of cheesecloth to remove the crystals.
- Carefully pour the grape juice through the cheesecloth and into a bowl. Stop when you see the sediment reach the lip of the container. The jelly bag or cheesecloth will catch the crystals.
- Measure out 4 cups of the juice into a large sauce pan. Add lemon juice, calcium water, and stir to mix well. Bring juice to a boil over medium-high heat.
- Add the pectin-honey mixture and stir to dissolve. Continue stirring until the jelly comes back to a boil. Once it boils, remove from heat and skim off foam.
Can the Grape Jelly
- Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
- Use your canning ladle and funnel and add the hot cherry jam to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
- Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
- Once all the jars are in canner, adjust the water level to two inches above the jar tops.
- Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. Adjust processing time for your altitude if necessary. (see notes below).
- When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
- Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
- Use the jar lifter to transfer the jars from the canner to the towel.
- Don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
- Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Refrigerate once opened and consume within 3 weeks. Yields about 4 to 5 half-pint jars.
Notes
Recipe adapted from Preserving with Pomona's Pectin by Allison Carroll Duffy.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Processing time for altitudes of 6,001 – 8,000 feet = 15 minutes, above 8,001 feet = 20 minutes.
I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.
Nutrition
Calories: 20kcal