Survival Seeds

Saturday, August 14, 2010

Certo and Grape Jelly

One of the pops that I love to hear right now is the popping of a can that is sealing. I have been trying to set food back and also find easier ways to have things that we like to eat that will be ready when we want it. One of the things is chili. I finished 40 pints so far today. Plus 9 pints of dill relish and 4 1/2 pints of grape jelly. I can't wait to try the grape jelly but it is super easy so I am going to share the recipe with you today. It is an old recipe, it called for 1/2 a bottle Certo. They don't even make it in bottles anymore. Just an FYI for you, if you find one that calls for 1/2 bottle of Certo use 1 package of the Certo that is made today, they are equal.

6 cups of sugar
3 cups water
2 pkgs. of Certo liquid pectin
1 can frozen grape juice (keep it frozen and make sure it is 100%juice!!!)

combine the sugar and water in a pan. Bring to a boil and remove from heat. Stir in Certo and frozen grape juice. Mix well and then skim off the foam or bubbly top. Ladle into jars and process in water bath for 10 minutes.

I hope that you enjoy it! It is simple way to make jelly and would make a great Christmas gift. In 8 ounce jelly jars it looks so pretty!

Anything else that you would like to know how to can????

2 comments:

Tami Curtis said...

Sounds tasty! I'm going to give it a try.

Tina said...

Just stumbled across your blog and had to comment. I just started canning this year...crushed tomatoes. My husband and I would sit and count each time another can popped. I adore that sound and it took 28 years to discover it. Happy canning!