This year, the grapes that grow on the fence out-did themselves so I decided to make grape jelly. I tried to make them with honey, but had to add sugar and reboil them to get any resemblance to jelly. It’s a lot of work. I think next year I’ll just buy it at the store.

Pictured above is what happens after the grapes have been boiled at first.

Below is a recipe I used, if you care to try it.

White Grape Jelly

Servings 4 quarter-liter jars (½ pint / 8 oz)
Ingredients

• 2 kg grapes (Green grapes. 4 lbs.)
• 125 ml water (½ cup / 4 oz)
• 4 tablespoons lemon juice (bottled. 2 oz / 60 ml)
• 4 teaspoons calcium water (20 ml)
• 200 g sugar (sugar. 1 cup / 8 oz)
• 4 teaspoons Pomona Pectin

Instructions

1. Wash grapes. Remove stems.
2. Put grapes in a pan with the water.
3. Bring to a boil.
4. Lower heat to a simmer, then cover, and let simmer for 10 minutes, stirring occasionally.
5. Remove from heat, mash the grapes.
6. Put mashed fruit in a jelly bag.
7. Let drip for 2 to 4 hours, or overnight.
8. Measure how much juice you got. You need 1 liter (4 cups / 32 oz) of juice. If you didn’t end up with that, see notes below.
9. Put the juice in a pot.
10. LIQUID SWEETENERS (HONEY, AGAVE, LIQUID STEVIA, ETC): See special directions below before proceeding further. (1/2 Cup honey).
11. DRY SWEETENERS (SUGAR, SPLENDA, POWDERED STEVIA, ETC): Mix the pectin powder with the sugar in a small bowl or a measuring cup, set aside. Add the lemon juice and the calcium water to the pot. Bring pot contents to a boil, then add pectin mixture.
12. ALL SWEETENERS: When pot returns to a boil, let boil for 2 minutes, stirring constantly.
13. Skim surface scum off OR if desired strain again one last time through a jelly bag.
14. Ladle into 125 ml (4 oz) or quarter-liter (½ US pint / 8 oz) jars.
15. Leave 1 cm (¼ inch) headspace.
16. Debubble, adjust headspace if needed.
17. Wipe jar rims.
18. Put lids on.
19. Process in a water bath or steam canner.
20. Process jars for 10 minutes; increase time as needed for your altitude.