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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Grape and Crabapple Jelly Made From Wild Fruit

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Fruits

Grape and Crabapple Jelly Made From Wild Fruit

Isabel D. Wolf and William Schafer

USDA

Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure.

Extraction of juice from the fruit is the first step in the preparation of fruit jelly.

  1. Wash the fruit in cool running water.
  2. Crush grapes and add 1 cup water, per pound of fruit.
  3. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 5-10 minutes.
  4. Add water to cover the crabapples.
  5. Bring to a boil in a covered stainless steel or enamel kettle and then simmer 20-25 minutes.
  6. Cool and strain through cheesecloth or a damp jelly bag.
    • One pound of wild grapes will give about 1 to
    • 1-1/3 cups juice.
    • One pound of crabapples will give close to 2 cups juice.

crabapples

Wild Grape and Crabapple Jelly Recipe

  • 3 cups wild grape juice
  • 3 cups crabapple juice
  • 7 cups sugar
  • 2 tablespoons lemon juice

Combine all ingredients. Heat mixture until sugar dissolves, stirring constantly. Bring to a boil over high heat until jelly sheets from a metal spoon or to 220 – 222 degrees F. Remove from heat; skim off foam. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.

Processing Time in a Boiling Water Canner for Jams and Jellies

Jar size Elevation Processing time
Half or quarter pints 0-1000 feet 5 minutes
Half or quarter pints 1001-2000 feet 6 minutes
Half or quarter pints 2001-3000 feet 7 minutes
Pints 0-1000 feet 10 minutes
Pints 1001-2000 feet 11 minutes
Pints 2001-3000 feet 12 minutes

Revised by Suzanne Driessen 2016

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