Valiant Jelly

Valiant Jelly (2008)

Ingredients:
5 lbs of Valiant Grapes, picked October 6th and 7th.
1 1/2c water
7c sugar
1 pkg Certo
 
I weighed out 5 pounds of grapes.  Washed, sorted, and stemmed them.  Then, i mashed them well with a potato masher.  The juice of this mash had an acid tartaric of 1.2% and a sugar content of about 20% (SG 1.074) I put this mush into a pot, added 1 1/2 cups water, and slowly brought it up to 190F, stirring and mashing all the time.  I poured this into a cheesecloth*-lined colander to drain the juice.  From this, I managed to coax 5 cups of juice out of the pulp.

From here, I followed the instructions in the Certo package.  Mixed the Certo with the juice, brought to a boil, added the sugar, returned to a hard boil for one minute.  Removed from heat, and sat for 5 minutes.  Skimmed foam.  Poured into sterilized jars.  Processed.  This made just shy of 9 cups of wonderful jelly.

* note, the cheesecloth you buy at the grocery store is good for making jelly, but lousy for making cheese.  For cheese recipes, use REAL cheesecloth.  For this recipe, grocery-store cheesecloth will do.

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