I’m happy to announce that CoolKid finally started preschool! Oh what a happy day that was for the both of us. Didn’t shed one single tear when I dropped him off on his first day…
So the night before his first day I realized that I needed to make a packed lunch for him. Luckily for me CoolKid loves peanut butter and jelly sandwiches. So as I was getting his lunch together I realized I had peanut butter and no JELLY! Whats a mom to do? Unfortunately I had to send Coolkid to school with a peanut butter sandwich on his first day…oh boo!
To avoid having no jelly on hand in the future, I did some research on some quick jelly recipes that I could make. Came across a recipe for Grape Juice Jelly. The recipe looked easy and made enough jelly to store in my pantry for later use.
So I gave it a whirl and it was well worth the $4.30 I spent on a jug of Welches Grape Juice. The jelly came out perfect and tasted good. I highly recommend trying this recipe, especially if you want to try making jelly for the first time.
Grape Juice Jelly
3 cups grape juice (Welches 100% or canned grape juice)
3 1/2 cups sugar
1 box powdered pectin
5 8oz canning jars
Wash 5 8oz jars with lids and bands with hot soapy water. Place jars and bands in a large pot of simmering water to keep them hot. Dry lids and leave them on a clean kitchen or paper towel. Place the 3 1/2 cups of sugar in a bowl and set aside
In a large pot (stainless steal, or dutch oven…something non-reactive) mix together the grape juice and fruit pectin until pectin is dissolved; over high heat bring the the mixture to a hard boil . Stir occasionally.
Once mixture comes to a hard boil. Immediately add all the sugar and stir. Bring mixture to a full rolling boil (a boil that can’t be stirred down) and boil for 1 minute (use a timer), stirring constantly.
After 1 minute remove jelly from heat and skim off the foam with a spoon. Using tongs remove jars one at a time from the pot of simmering water and ladle the grape jelly into each jar leaving a 1/2 inch of space at the top.
Place the top on, then screw the band on nice and tight (not super tight). With the same pot the jars were sitting in turn up the heat to high and let the water reach a full boil. Place each jar back into the pot (make sure the water covers the top of each jar) and process for 10 minutes. Carefully remove jars from water using tongs or a jar lifter. Let them cool in a draft-free place overnight. You know your jars have sealed properly when you hear the the leads making a popping sound. Any jars that did not seal, store them in the fridge up to 3 months.