I have been picking about 5 pounds of grapes every afternoon after work and coming in to make jams and jellies. Instead of of stretching these posts out over days and weeks I decided to give you a twofer today.
I love my vintage Farm Journal Country Cookbook and most of my preserve recipes have come out of there this year.
Here is the first one I want to share that also made my house smell like Christmas. The cookbook calls this “A de luxe jelly.”
Spiced Grape Jelly
From Farm Journal’s Country Cookbook
3 lbs. grapes
1 t. ground cloves
2 t. ground cinnamon
1/2 c. white vinegar
8 c. sugar
1 pouch liquid pectin
After juice forms, boil 5-10 minutes.
Strain juice by running it through a chinois and pressing the grapes, separating the seeds and the grape peels. (Discard these. For a super clear jelly, use cheese cloth to further strain the juice. I skip this step and simply use my chinois.
Return juice to kettle and add sugar. Heat, stirring, and boil rapidly to jelling stage (219 degrees). Add pectin and stir hard. Boil for 30 seconds. Skim; pour quickly into hot sterilized glasses. Seal at once. Makes about 12 (6 oz. jars).
This recipe made the kitchen smell wonderful. I know this will be wonderful on PBJs. But, I have to confess, I don’t know how it will turn out. I added the pectin, whisked it in, and set the timer for 30 minutes (not 30 seconds as the recipe called for). After about four minutes, I realized it was looking a bit different than any other jelly I had ever made. I went ahead and canned it up. We will see….
My next recipe turned out much better because I read the directions more carefully.
Juicy purple grapes and oranges get together with raisins and nuts.
6 c. grapes
6 c. sugar
Juice of 2 oranges
1/2 c. water
1/2 t. salt
10 oz. seedless raisins
1 c. chopped walnuts
Combine grape pulp with sugar, orange juice, water, and salt. Bring to a boil. Add raisins. Simmer 20 minutes or until thick.
Add nuts; cook for a few minutes more. Pour into hot sterilized jars. Seal at once. Makes about 5 pints.
I am so scared that I will poison someone when home canning (and really, this has never happened). I also don’t own a pressure cooker because my grandmothers scared me to death with their old hissing monsters and stories of these things blowing up and impaling people with metal shards.
But, whether or not a recipe calls to water bath jams, jellies, or pickles, I do it anyway. I set my jars back in a boiling water bath and processed them for 10 minutes for both these recipes.
Abby, my chives are blooming again.
Hugs and giggles today sent specially to you Abigail.