If you’ve read this blog for any amount of time, you’ll know that I have coveted homemade concord jelly for 2 years. I’ve made batch after batch, each time an epic fail. Sometimes it couldn’t set, other times it set like LET and partially clumpy methylcellulose (I know you ER nurses know what I’m talking about! For everyone else think of the stuff that solidifies vomit……) each time being too sweet for grape juice or inedible for humans. You can read about my misfortune here.
I’m here to tell you, friends, that the concord grape jelly no longer holds the upper hand!
Behold, the jelly!!!
What better way to try out the jelly than the old classic PB and J??? Joslyn officially approves
I would be lying if I told you that I wanted to try again. I mean, with that many set backs, why bother? But my friend Gail bestowed me with 2 gigantic bags of organic concord grapes back in July and begged me to use them.
She begged…….what was I to say? So I made them into sour grape juice and let it sit in the fridge until I “got a chance” to make jelly. Well here we are 2 months later, and I’m honestly surprised there wasn’t a ETOH smell coming from the juice……
I used Pomona’s universal pectin- followed the box exactly, and it worked like a charm Here’s a link to the picture of the box if you are interested.
You see I could have used any old pectin and have been fine. But grape jelly recipes call for 5 cups of juice and 7 cups of sugar.
I wanted it to be sweet, but come on…. so a lower sugar recipe is what I was searching for.
It turned out a little lighter in color and more jellied than I prefer. But if you think I’m going to complain about that, you’re crazy! I’m just stoked that I’ve finally conquered the beast.
Speaking of beasts. Does my PB and J picture remind you of the familiar dragon from Shrek? I think its the lips….
Sorry, its been a long day and I think I’m getting delirious. :-/
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