Those grapes were spectacular for eating out of hand and tasted like the deep dark grape jelly of my youth. Well actually they just tasted strongly grapey. It was a shocking reminder of what grapes are supposed to taste like compared with the plain flavourless grapes that are shipped here from South America. Since they tasted so much like grape jelly there was no question what I needed to make out of them. I'm not sure if I've mentioned before but the Hubs is a bona fide peanut butter fiend so couldn't think of a better thing to make him.
I only purchased one basket of grapes and ate a good chunk of them while I was surfing the internet looking for ratios for jelly making. The Bernardin website called for 4 litres of grapes and I only had about 2 and with jelly you have to keep your ratios correct or else you can risk your jelly being too hard or worse - not jelling at all.
I discovered this fantastic website which gave the ratios for grape jelly based on how much juice you manage to extract so I set about making grape juice.
To make grape juice:
After eating my fill of grapes I washed the rest, removed them from their stems and threw them in a heavy bottomed pot. I mashed the lot with my potato masher just to break open their skins and cooked over medium heat until the grapes broke down and it all turned a deep dark purple.
At this point I should tell you to wear dark clothed old clothes you don't mind ruining as this is a messy project. It's also worth mentioning our entire kitchen is white so you can use your imagination. Hum Purple People Eater, ruin two tea towels.
Wet and wring out your jelly bag or your old clean cotton pillowcase that you dedicated to jelly making last year; suspend on frame over large measuring cup or bowl or set in a colander over a very large pot. Fill with your grapes; let drip, without squeezing bag, for about 2 hours or even overnight (I watched an episode of Torchwood and then Die Hard was on TV). Discard skins and seeds.
My grapes made exactly 2 cups of juice so this was the ratio I used but seriously refer to that fantastic website if you make more or less juice.
2 cups grape juice
2 cups white sugar
¼ cup water
2 tablespoons plus 1 teaspoon powdered fruit pectin
Meanwhile you've sanitized your jars in boiling water or run them through the dishwasher on extra hot and you are soaking your jar lids in hot water in a small saucepan over low heat.
Put your grape juice in a large heavy bottomed pot and heat until just boiling. Add the pectin to the juice and stir over high heat until it comes to a full boil. I used a wire whisk here. Stir in the sugar and boil hard for one minute.
Don't worry if it starts to foam, it is not necessary to skim the foam. But be careful, do not let it boil over. Remember my all white kitchen and don't ye be so stupid.
Ladle the mixture into your warm sterilized jars, leaving 1/4" at the top for headspace.
Wipe off any spills on the glass rims then put on the lids and bands.
Hot water process jars for 5 mins and then place them on a dishtowel on your counter. Listen for the fantastic popping of the lids and let the jelly sit undisturbed overnight.
Label and store in a cool, dry place.
Refrigerate after opening.
Makes 8 tiny, good for gift giving 125 ml jars or 4 medium sized jars for making PB&J sandwiches.
