Imitation grape jelly, a delicious and affordable alternative to traditional grape jelly, has become increasingly popular, especially among budget-conscious consumers. Made with a blend of fruits, such as apples, cranberries, and plums, and natural thickeners like pectin or gelatin, imitation grape jelly offers a taste that rivals that of its more expensive counterpart. In addition to its economical value, imitation grape jelly is often just as versatile and can be used as a spread, a cooking ingredient, or even a glaze. Whether you're a culinary enthusiast looking to create a unique dish or a parent seeking a cost-effective and tasty treat for your family, this article will provide you with the insights and guidance needed to find the best recipe for imitation grape jelly that suits your taste and preferences.
Check out the recipes below so you can choose the best recipe for yourself!
CONCORD GRAPE JELLY
At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 64
Number Of Ingredients 4
Steps:
- Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
- Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 26.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 25.9 g
GRAPE JELLY
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
Provided by Darlene Summers
Categories Jellies
Time 32m
Yield 6 pints
Number Of Ingredients 3
Steps:
- First make the grape juice using clean washed grapes.
- To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- Bring to a boil and simmer covered for 10 minutes.
- Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- In a very big pan, put 5 cups of the juice.
- Add the fruit pectin to the juice.
- Mix well.
- On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- Remove from heat, skim off foam and pour into hot jars.
- If using paraffin, pour hot paraffin in on top of jelly.
- Or seal with canning lids.
Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8
GRAPE JELLY
This is a short and simple grape jelly recipe.
Provided by JELLYKO
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 48
Number Of Ingredients 3
Steps:
- Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
- Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
- Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g
IMITATION GRAPE JELLY
This is an unusual grape jelly from my mother while living on the farm. It is hard to believe it taste like grape jelly. Just don,t tell your children its made from beet juice and they will love it.
Provided by DotM7037
Categories Jellies
Time 12m
Yield 4 jars
Number Of Ingredients 5
Steps:
- mix and bring to a boil beet juice (beet juice from cooking fresh beets), lemon juice and pectin.
- add grape jello powder (3 ounces) and 4 cups of sugar.
- Boil 6 mins.
- Put in sterilized jars.
Nutrition Facts : Calories 776.9, Sodium 0.1, Carbohydrate 200.9, Fiber 0.1, Sugar 200.1
GRAPE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
Tips:
- Choose the right pectin. Pectin is a natural thickener that helps to give jelly its texture. For this recipe, you will need low-methoxyl pectin, which is available in powder or liquid form.
- Prepare your fruit juice properly. The type of fruit juice you use will determine the flavor of your jelly. Be sure to use fresh, ripe fruit and strain it well to remove any pulp or seeds.
- Cook the jelly mixture to the right temperature. The temperature of the jelly mixture is critical to its success. If the mixture is not cooked to the right temperature, it will not set properly.
- Let the jelly cool completely before storing it. Jelly needs time to cool and set before it can be stored. Once the jelly is cool, it can be transferred to jars and stored in a cool, dark place.
Conclusion:
Making imitation grape jelly at home is a fun and easy way to enjoy this delicious spread. With just a few simple ingredients and a little bit of time, you can create a jelly that is just as good as, if not better than, the store-bought kind. So next time you're in the mood for jelly, be sure to give this recipe a try. You won't be disappointed!
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