It’s getting that time of year again. Our grapes are turning that gorgeous shade of purple and are about ready for harvesting. When yours are ready, here’s all you need to do to make up a great batch of grape jelly with Pomona Pectin.
4 lbs grapes
1/2 cup water
Mash grapes and add water, bring to a boil
Turn down heat and simmer covered for 10 minutes
Pour juice into a fine sieve bag and drip until all juice is extracted.
Juice must set in refrigerator overnight.
4 cups juice
1/4 cup lemon or lime juice
2 cups organic sugar
4 teaspoons pectin
2 teaspoons calcium water
Prepare juice and add it to pan with lemon or lime juice.
Add proper amount of calcium water. Stir well
Measure sugar into separate bowl and mix with pectin.
Bring juice to boil.
Stir rapidly to dissolve pectin, bring back to full boil
Remove from heat.
Process jars in hot water bath canner for 10-15 minutes
Our grapevines are not only housing grapes this year, but also some gorgeous baby bird eggs. Thankfully Moma bird is just caring for her eggs and not picking off our grapes.