Grape jelly - a recipe for making grape jelly for the winter.

And how to make grape jelly for the winter.

To make jelly at home, you need to take fleshy and dense, slightly unripe grapes. Wash well, separate from the stalks. Spoiled and rotten berries need to be selected; we use only good grapes for jelly.

Then, put the grapes in a saucepan and cook over low heat for 16 minutes.

Drain the resulting juice and filter through a cloth filter.

We put the pulp in a canvas bag and squeeze out the juice, which we also filter and add to the juice obtained earlier.

Boil the juice by half. When cooking, remove foam and impurities from it.

Then, gradually add sugar to the juice and bring it to a boil.

When the sugar has dissolved, try our preparation for jelly. To do this, pour a little jelly onto a plate with a spoon. If the jelly thickens quickly, then the cooking is finished.

Now you need to seal the grape jelly in jars. To do this, take washed, dry, slightly heated jars and pour hot jelly into them. Cover loosely with lids and lower them into a pan of water (water 70°C).Pasteurize the jars in a saucepan in water (90°C). Cans 0.5 l. stand for 8 minutes. Cans 1 l. - 12 minutes. Pasteurize the jelly in a saucepan with a lid. The water should be 3 cm below the necks of the jars being pasteurized. Seal the pasteurized jars tightly.

In order to make jelly we need:

- 1 kg of grapes - 2 tbsp. water

- for 1 liter of juice 700 g of sugar.

We store beautiful and tasty grape jelly in a cool room. It is perfect in winter as a dessert for tea, pancakes or puddings.