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Grape jelly
Isabella grape jelly is bright and aromatic. It can be prepared for the winter. For home cooking, choose fresh juicy grapes with smooth skin. If desired, the variety can be replaced, for example, with Lydia. The finished jelly is stored in the refrigerator or other cool place. It will be an ideal everyday treat, and will take pride of place on the holiday table.
How to cook Grape jelly
Step 1
Make the jelly. Place the grapes in a deep saucepan and place over low heat. Heat the grapes for 10-15 minutes until they release juice and become soft. Remove from heat. Stretch cheesecloth over a bowl. Place the grapes in the cheesecloth in portions, squeezing out the juice. Discard the pulp. Pour the juice into a saucepan and place over heat. Bring to a boil. Add sugar and stir until completely dissolved. Do not bring to a boil. Turn off the heat.
Step 2
Pour the mixture into sterilized jars. Screw or roll up the lids tightly. Place a towel on the bottom of a large saucepan. Place the jars in the saucepan. Pour in water so that it reaches the "shoulders" of the container. Put on the fire and bring to a boil. Boil for 10 minutes. Remove the jars, turn upside down. Wrap in a warm blanket and leave to cool. After cooling, put in a cool place.
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