Colette’s Grape Jelly Recipe

This jelly is excellent on toast or on top of cheese

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• Wash grapes and discard the stems

• Put grapes in a saucepan and crush with a masher

• Add about ½ cup of water or enough water to cover the bottom of the pan

• Bring to a boil and then simmer about 10 minutes until juices have been released

• Pour the contents through a cheesecloth within a sieve to capture the juice

• Measure the juice produced

• Put the juice back into a saucepan and add 1 of sugar for every 2 cups of juice

• Add one or two slices of apple (which contain pectin) to the saucepan in order to achieve the proper consistency

• Place a small saucer in the freezer while you are stirring the juice and sugar on medium to high heat

• After about 7 minutes, check the consistency of the jelly by dropping 1 tablespoon of jelly onto the cold saucer

• If the jelly runs, you need to continue cooking and testing every 2 minutes until the right jelly consistency is reached

• If desired, at this point you can add 2 tablespooons of Cointreau or more to taste

• Fill sterilized jars with the jelly up to ¼ inch for the top

• Place snap lids on the jars and allow to cool.  When you hear a snap, the jars are sealed.