the brother-in-law's father has a concord grape vine that produces huge amounts of grapes. yesterday I picked a 5 gallon bucket full and barely made a dent in the crop.
so today I am making grape jelly.
the first batch I followed the sure jel reduced sugar recipie...5 pounds of grapes...it turned out good. 7 half pints, low sugar goodness.
the next batch I am usinf my grandmothers long cook method, out of her cook book, which was printed in 1936 as the companies 75th aneversery. so some of those reicipies go back to the civil war.
you cook the grapes for 30 minutes, strain, measure the juice and add 1 1/3 cups of sugar for each cup of juice. you do not heat the mix, and it sits for 36 hours before going in jars.
I am assuming the grapes are suppose to have enough pectin to cause jelling and the long cook method triggers the pectin.
I did strawberry jam using the same method earlier this year and it worked good.
i'll let you know how this batch turns out in a couple of days
does anyone else use long cook jelly method, or any other really old recipies??