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GRAPE JELLY ❖
5 cups grape juice (about 3½ pounds grapes
and about 1 cup water)
1 package powdered pectin
7 cups sugar
To prepare juice: Sort, wash, and remove stems from fully ripe grapes. In a large pot, crush about 3½ pounds of grapes and add just enough
water to cover grapes, about 1 cup. Cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Pour contents of pot into
a damp jelly bag and suspend the bag to drain the juice into a large bowl. Allow juice to drain undisturbed overnight in a cool place. Strain
through two thicknesses of damp cheesecloth to remove any crystals that have formed.
To make jelly: In a large pot combine juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil
that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off
foam quickly. Immediately ladle hot jelly into hot jars, leaving ¼-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure
with bands.
Boiling water canning: Process half-pints and pints 5 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Yield: About 8 half-pints
Rhubarb Strawberry Jam and Grape Jelly adapted from “How to Make Jellies, Jams, and Preserves at Home,” Home and Garden Bulletin No. 56. Extension
Service, USDA. National Center for Home Food Preservation, June 2005.
RHUBARB STRAWBERRY JAM ❖
1 cup cooked red-stalked rhubarb (about
1 pound rhubarb and ¼ cup water)
2½ cups crushed strawberries (about
1½ quarts)
6½ cups sugar
1 pouch liquid pectin
To prepare fruit: Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender, about 1 minute.
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam: Measure prepared rhubarb and strawberries into a large pot. Add sugar and stir well. Place on high heat and, stirring con-
stantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and stir
in pectin. Skim foam, if necessary. Immediately ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands.
Boiling water canning: Process half-pints and pints 5 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Yield: About 7 or 8 half-pints
QUICK FRESH-PACK DILL PICKLES
8 pounds 3- to 5-inch pickling cucumbers
2 gallons water
1¼ cups canning or pickling salt (divided)
1½ quarts vinegar (5% acidity)
¼ cup sugar
2 quarts water
2 tablespoons whole mixed pickling spice
3 tablespoons whole mustard seed
(1 teaspoon per pint jar)
14 heads of fresh dill
(1½ heads per pint jar) OR
4½ tablespoons dill seed
(1½ teaspoons per pint jar)
Wash cucumbers. Cut ¹⁄
16
-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gallons water.
Pour over cucumbers and let stand 12 hours. Drain. In a large pot combine vinegar, ½ cup salt, sugar, and 2 quarts water. Add mixed pickling
spices tied in a clean, white cloth. Heat to boiling. Fill hot jars with cucumbers. Add 1 teaspoon mustard seed and 1½ heads fresh dill per pint.
Cover with boiling pickling liquid, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 10 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Yield: About 7 to 9 pints
NOTE: Many more tested canning recipes for jams and jellies, pickles and relishes, and
salsa are available from the National Center for
Home Food Preservation (nchfp.uga.edu)
or in these reliable sources:
“So Easy to Preserve”, Cooperative Extension The University of Georgia, bulletin 989;
“Ball Blue Book Guide to Preserving”; “Bernardin Complete Book of Home Preserving”
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