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Wild Mustang Grape Jelly

Generated refreshed hero image of half-pint jars of wild Mustang grape jelly with wild grapes and copper and brass Mauviel-style cookware.
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5 from 14 reviews

A small-batch Texas wild Mustang grape jelly made with grape juice, bottled lemon juice, powdered pectin, and sugar.

Ingredients

Scale
  • 4 3/4 cups Mustang Grape juice
  • 1/4 cup lemon juice
  • 1 box Sure Gel powdered pectin
  • 7 cups sugar

Instructions

  1. Measure out 7 cups of sugar into a medium bowl and set aside.
  2. In a large saucepot combine grape juice, lemon juice and pectin.
  3. Bring to a full rolling boil (will not stop bubbling even when stirred).
  4. Once boiling, add sugar all at once, stirring well to combine.
  5. Bring back to a full rolling boil and boil rapidly, stirring constantly for 1 minute exactly. Immediately remove from heat, skim off any foam and ladle into hot sterilized jars, filling to 1/8 inch from top.
  6. Place sterilized tops and rings on jars and tighten rings firmly, but not as tight as you can.
  7. Canning Process:
  8. Place jars in canner rack and lower into gently boiling water, covering tops of jars by two inches (add more water if necessary).
  9. Place lid on canner and continue gently boiling for 5 minutes.
  10. Carefully remove jars from canner and place upright on a towel-lined countertop or cooling rack and allow to cool completely.
  11. As jars cool you may hear a pop! That’s a great sound, it means your jars are sealing.
  12. After jars are completely cool, check seals by pressing tops of lids.
  13. If the lid pops back and forth, the lid is not sealed and you must use immediately and refrigerate. Otherwise, you can follow the Sure Jell or powdered pectin box’s directions for re-processing.
  14. Let cool for at least 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Notes

Powdered pectin is required for this recipe; liquid pectin is not a direct substitute because it is added at a different stage. Bottled lemon juice is recommended for consistent acidity, though freshly squeezed lemon juice may be used if preferred. Serve over biscuits, toast, English muffins, cream cheese with crackers, yogurt, oatmeal, roasted pork, or grilled chicken. Properly sealed jars can be stored in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 to 4 weeks. To freeze instead of canning, leave at least 1/2 inch headspace in freezer-safe containers, freeze up to 12 months, and thaw overnight in the refrigerator.

Find it online: https://jennifercooks.com/how-to-make-wild-mustang-grape-jelly/