Wild Grape Jelly
Wild grape jelly is the perfect way to use tart wild foraged grapes.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Juice
- 3 to 4 lbs wild grapes
- 1/2 cup water stovetop method
For the Jelly
- 4 cups wild grape juice strained
- 1 box Powdered Pectin 1.75 oz regular powdered pectin or 6 Tbsp Bulk Pectin
- 5 cups granulated sugar See Notes for Low Sugar
Instructions
Juice the wild grapes
- Place them in a stockpot with the water, bring to a boil, and simmer 5 to 15 minutes, mashing as they cook, until the grapes fall apart. Strain through a jelly bag or a double layer of cheesecloth. (Or use a steam juicer.)
- Measure the strained juice. You want 4 cups; add a little water if you're short, or save any extra for another use.
- Refrigerate the juice overnight, then strain it again through a double layer of cheesecloth to remove the tartrate crystals. This step is not optional with wild grapes (see notes).
Make the Jelly
- Prepare a water bath canner, jars, and lids if you're canning.
- Pour the strained juice into a jelly pot and whisk in the pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
- Add all the sugar at once, stir to dissolve, return to a full rolling boil, and boil hard for exactly 1 minute. Remove from heat and skim off any foam.
- Ladle into prepared jars, leaving 1/4 inch headspace. Wipe the rims, center the lids, and apply bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Rest the jars 5 minutes, then cool 12 to 24 hours and check the seals.
Notes
Remove the Tartrate Crystals (Not Optional): Wild grapes are high in tartaric acid, which forms hard, sharp crystals as the juice cools. Left in, those crystals form in the finished jelly and can damage your digestive tract. Refrigerate the juice overnight so the crystals settle out, then strain it through cheesecloth before making the jelly.
Pectin Type: Any regular powdered boxed pectin works (Sure-Jell, Mrs. Wages, Ball). To reduce the sugar, use Sure-Jell Low Sugar and follow the package directions. You can also use Pomona's Universal Pectin: strain the juice as described, then follow the box for regular grape jelly.
Liquid Pectin: Not recommended, since it needs more sugar to set. If you do use it, the order is reversed (sugar first, then pectin) and you'll need 4 cups juice, 7 cups sugar, and 2 pouches (one 6-ounce box) of Certo.
No Lemon Needed: Wild grapes are acidic enough on their own that the jelly sets and cans safely without any added lemon juice.
Don't Overcook: Pectin sets as the jelly cools, not while it boils, so the jelly looks thin in the pot and that's normal. A full rolling boil for one minute after the sugar dissolves is all it needs. Give it 24 to 48 hours to set before deciding anything went wrong.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. If you're not canning, refrigerate for up to 2 weeks, or freeze for up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet, 10 minutes. Above 6,000 feet, 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 103kcal | Carbohydrates: 27g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 3mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg