Step-by-Step Guide to Make Ultimate California Farm No Sugar Grape Jelly
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy California Farm No Sugar Grape Jelly. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm No Sugar Grape Jelly, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm No Sugar Grape Jelly delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm No Sugar Grape Jelly is 2 people, 2 pint jars. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm No Sugar Grape Jelly estimated approx 1 hour cooking, 40 minutes canning.
To begin with this recipe, we have to prepare a few components. You can cook California Farm No Sugar Grape Jelly using 7 ingredients and 4 steps. Here is how you cook it.
Our jams and jellies use no sugar and less natural sweetener so we get more grape jelly flavor, by using agave nectar instead of sugar. Your supermarket sells agave nectar, about $2 a cup. The only other ingredients you need are Clear Jel and lemon juice. We use Oregon State University Clear Jel from Nichols Nursery, a modified natural corn starch product. Clear Jel stays liquid in cooking and canning, allowing heat to penetrate and sterilize the liquid jelly inside the jar. It turns into solid smooth jelly when cooled when you use lemon juice as stabilizer.
Ingredients and spices that need to be Take to make California Farm No Sugar Grape Jelly:
- 4 pounds red, blue, purple or black grapes, makes 3 1/2 pounds destemmed, 3 pounds when seedless, and skins removed. Do not use pink, green, or white grapes
- 1/2 cup water
- 3/4 cup agave nectar (sweetener)
- 1/4 cup Clear Jel (modified corn starch)
- 2 Tbs lemon juice from fresh lemon (stabilizer)
- Equipment: dutch oven to simmer jelly and to sterilize 2 pint mason jars, food mill or cheesecloth bag, potato masher
- Cost: red grapes $4, lemon $1, agave nectar $2, clear jel 25 cents, $3.63 per jar
Steps to make California Farm No Sugar Grape Jelly
- Make grape juice: Dip grape clusters in cold water, remove debris, destem, put in dutch oven over 1/2 cup of boiling water, simmer till grapes burst open, about 10 minutes. Mash with potato masher. Run through food mill with 3 mm filter to make juice.
- Make grape jelly: mix pure grape juice with agave nectar, lemon juice and clear jel, stir to boil, 220F degrees, thicken, about 50 minutes: do plate test: cool 1/2 teaspoon of jelly in freezer, put drop on vertical plate, if it does not run down, jelly is ready. If not ready, simmer a few minutes more, test again.
- Fill grape jelly jars: Pour warm jelly into two pint mason jars, leave 1/2” airspace. Close lids but not tight so air can escape.
- Jelly canning: put pints in dutch oven, fill to bottom of the screwtop with hot water, bring to boil, low boil 40 minutes. Lift pint jars out, tighten lids, place jar upside down on towel, let cool. When cool, feel if lid is vacuum tight, put in pantry. If not tight, put in fridge.
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