Ingredients with Measurements:
- 2 pounds of seedless grapes
- 2 cups of granulated sugar
- 1/4 cup of water
- 1/4 cup of lemon juice
- 1/2 teaspoon of salt
Special equipment needed:
- Cheesecloth
- Jelly bag or fine mesh strainer
- Canning jars and lids
Step-by-step instructions:
1. Wash and stem the grapes. Place them in a large pot with the water and lemon juice. Bring to a boil and then reduce heat to medium-low. Simmer for 20 minutes or until the grapes are soft and the skins have burst.
2. Place a cheesecloth over a bowl and pour the grape mixture into it. Tie the cheesecloth into a bundle and let it hang over the bowl for several hours or overnight. Do not squeeze the cheesecloth, as this will make the jelly cloudy.
3. Measure the juice that has collected in the bowl. For every cup of juice, add 1 cup of sugar to a large pot. Add the salt and stir to combine.
4. Bring the mixture to a boil over high heat, stirring constantly until the sugar has dissolved. Reduce the heat to medium and continue to boil for 20-25 minutes, stirring occasionally, until the jelly reaches the gel stage (220°F on a candy thermometer).
5. Skim off any foam that forms on the surface of the jelly. Pour the hot jelly into sterilized canning jars, leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and place the lids on top.
6. Process the jars in a boiling water bath for 10 minutes. Remove the jars from the water and let them cool on a wire rack. Check the seals after 24 hours and store any unsealed jars in the refrigerator.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Boiling point for the grape mixture
- Gel stage (220°F) for the jelly
Serving size:
- Makes about 4 cups of jelly
Nutritional information:
- Calories: 50 per tablespoon
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g
- Sodium: 25mg
Substitutions for ingredients:
- Any type of seedless grapes can be used
- Lime juice can be substituted for lemon juice
- Kosher salt can be substituted for regular salt
Variations:
- Add a cinnamon stick or a few cloves to the grape mixture for a spiced jelly
- Use half grape juice and half cranberry juice for a tart and sweet jelly
- Add a splash of red wine to the grape mixture for a deeper flavor
Tips and tricks:
- Use a candy thermometer to ensure the jelly reaches the gel stage
- Do not squeeze the cheesecloth, as this will make the jelly cloudy
- Skim off any foam that forms on the surface of the jelly to ensure a clear product
Storage instructions:
- Store the jars in a cool, dark place for up to one year
Reheating instructions:
- Heat the jelly in a saucepan over low heat until it becomes liquid again
Presentation ideas:
- Serve the jelly with cheese and crackers
- Use the jelly as a glaze for roasted meats
- Spread the jelly on toast or muffins
Garnishes:
- Fresh grapes
- Mint leaves
Pairings:
- Cheese
- Crackers
- Roasted meats
- Toast or muffins
Suggested side dishes:
- Salad
- Grilled vegetables
- Rice pilaf
Troubleshooting advice:
- If the jelly does not set, it may not have reached the gel stage. Reheat the mixture and boil for a few more minutes until it thickens.
- If the jelly is too thick, it may have boiled for too long. Add a little water to the mixture and reheat until it reaches the desired consistency.
Food safety advice:
- Follow proper canning procedures to ensure the jars are sealed and safe to eat.
- Discard any jars that are not properly sealed or show signs of spoilage.
Food history:
- Bar-le-duc jelly is a French specialty that originated in the town of Bar-le-Duc in the Lorraine region. It is traditionally made with red currants, but other fruits can be used.
Flavor profiles:
- Sweet and tart with a grape flavor
Serving suggestions:
- Serve the jelly as a condiment or topping for various dishes.
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Region: French