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

Fruits

Grape and Crabapple Jelly Made From Wild Fruit

By Isabel D. Wolf and William Schafer

Revised 2011 by LouAnn Jopp, Extension Educator — Food Safety.

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 jars to 1/4 inch of top and seal with two-piece canning lids.* Process in a boiling water bath for 6 minutes (10 minutes for cold, unsterile jars).

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