Delicious home made grape jelly from white (aka green) grapes.
It has a lovely, light, warm colour which makes it perfect to use as a glaze on items such as pork chops, pork roast, fish, or even a cake.
You can make this jelly with sugar (67 calories per 2 tbsp), or honey (61 calories), or completely sugar-free (44 calories).
You need to start this recipe several hours or a day ahead in order to allow juice to slowly drip undisturbed off the fruit.
See also: Grape Jelly (made from purple grapes)
Jar size choices: Either 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (1/2 US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: Either size jar 10 minutes
Yield: 4 x quarter-litre (1/2 pint / 8 oz) jars
Serving size: 2 tablespoons
Fat: .2 g
- 2 kg grapes (4 lbs. Purple or black grapes)
- 125 ml water (1/2 cup / 4 oz)
- 4 tablespoons lemon juice (2 oz / 60 ml)
- 4 teaspoons calcium water (20 ml)
- 200 g white sugar (1 cup / 8 oz) OR 125 ml honey (1/2 cup / 4 oz) OR 1 to 2 teaspoons liquid stevia
- 4 teaspoons Pomona Pectin
- Wash grapes. Remove stems.
- Put grapes in a pan with the water.
- Bring to a boil.
- Lower heat to a simmer, then cover, and let simmer for 10 minutes, stirring occasionally.
- Remove from heat, mash the grapes.
- Put mashed fruit in a jelly bag.
- Let drip for 2 to 4 hours, or overnight.
- Measure how much juice you got. You need 1 litre (4 cups / 32 oz) of juice. If you didn't end up with that, see notes below.
- Set aside a few tablespoons of the juice in a small bowl.
- Put the rest of the juice in a pot along with the lemon juice, calcium water, and sweetener of your choice.
- Put the pot on the stove and begin heating it.
- Take the pectin, and add it all at once to the small bowl of juice you set aside.
- Stir the pectin powder with a whisk or fork into the juice quickly before the pectin sets. Don't fuss too much about teeny lumps, they will cook out.
- Add the pectin mixture to the pot, and with a spoon, stir it in till all dissolved.
- Bring to a boil, and let boil for 2 minutes, stirring constantly.
- Skim surface scum off OR if desired strain again one last time through a jelly bag.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm (1/4 inch) headspace.
- Debubble, adjust headspace if needed.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
- Because this is made with Pomona Pectin, you can double or triple the batch as desired will no ill-effect on the set of the jelly.
- Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
- The pectin powder will clump if you just mix it straight into the fruit; that’s why you mix it with something first.
- Use something like a potato masher to mash with, not a blender or a food processor: the blades will affect the set of the jelly.
- Short of juice? Put the drained fruit pulp into a microwave-safe jug. Stir in a little extra water. Mash again. Boil in microwave for a few minutes (or you can do this in a pot on the stove.) Then put back into jelly bag to drain.
- Though store-bought white grape juice is clear, your homemade juice almost certainly won’t be. You can try straining it a second time through a jelly bag, but that will likely be of limited use.
- Don’t use a whisk to stir the jelly in the pot with, or it will create a lot of undesirable froth.
- How much liquid stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of grapes was. Increase a few drops at a time if desired.
- If you use sugar, you can actually reduce the sugar as desired — Pomona pectin does not depend on any sweetener to set.
Grape Jelly. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 86.
We checked directly with Pomona first about doing the swap of purple grapes for green grapes, for safety and quality reasons, and were given the all clear.
Per 2 tablespoons:
- 67 calories, 14 mg sodium
Per 2 tablespoons:
- 61 calories, 14 mg sodium
Per 2 tablespoons:
- 44 calories, 14 mg sodium
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.