Every now and then a fruit just makes you stop and take notice. Such was the case with these grapes. Blueberry grapes they’re called, and they literally taste like bubblicious grape bubble gum. Popping one into my mouth for a taste in the grocry store actually had me giggling, they’re THAT good. I bought a few pounds immediatly and ran home to make jelly.
It was my first time making jelly, and I was super excited. Not because I am particularly fond of jelly, but just because I had never made it. And grape jelly, well that’s just as classic as it comes. I started by cooking the grapes down with a bit of water, while smooshing them with a potato masher. Then I poured that hot mess into a strainer lined with one of John’s old t-shirts. It drained for about 10 hours.
I then boiled the liquid with lemon juice and pectin until I had a nice set.
And it worked! It’s translucent and jiggly and perfect! I’ve been eating grape jelly and peanut butter sandwiches like they are going out of style and I suspect I’ll be buying more of these magical blueberry grapes….
GRAPE JELLY RECIPE:
1x (2 quarts)
2 1/4 lb grapes
2/3 cup water
1 lb 4oz caster sugar
3 TBSP lemon juice
3 oz liquid pectin
- Put the grapes and water in a saucepan and smash them with a potato masher. Bring to boil, reduce heat, cover and simmer for 15 minutes. The grapes should be very soft. Smash the grapes some more.
- Pour the mixture into a strainer lined with thin fabric (I used a worn t shirt) and allow to drip for 8-12 hours. Do not press the mixture or the jelly will be cloudy.
- Pour the drained liquid into a saucepan and add the caster sugar and lemon juice. Heat over low heat, stirring until the sugar has dissolved. Bring to a boil, add the pectin and cook over medium high heat for a 3-5 minutes, until the jelly has set.
- Ladle into hot sterilize jars and seal.