You see, jams are made with fresh or frozen fruits, but jellies are made from juice. Hence, you can make jelly whenever the mood strikes. In our humble backyard, we have a small vineyard. "Snow Vineyard" consists of 7 vines. We have Concord, Zinfandel, and lovely little white grapes. The juice from the white grapes has a pink blush to it, and is our favorite to drink, it's not as sweet as the Concord. Sadly, we've all forgotten the name. If you're interested in starting your own vineyard, leave a comment and we'll do some research. Our vines grow up the fence, so they don't take much space. The first year yields no harvest. You have to pluck the baby grapes off, or the weight will break the vine. Juice output increases each year. Last year our vines were 4 years old and we averaged 11 quarts of juice per vine.
Anyways, back to how we make jelly in the early summer. After the first fall frost, we harvest the grapes and The Bag Lady begins juicing. Through the winter and spring, we have a good stock of red juice for cooking (it's a good substitute for red wine) and white juice for drinking (thank you little mystery grape.) Come March-May, The Bag Lady bottles rhubarb, and makes strawberry freezer jam. Most people would then come to a canning lull. How does one fill this lull? Grape jelly.
The Bag Lady launches into grape jelly, with the juice that was canned last fall. It's super quick and easy, about 20 minutes a batch. I believe we're on batch 12 today, and she's only been at it for 1.5 hours yesterday and 4.5 today. The house is filled with the rich, luxurious, robust, earthy aroma of simmering juice. The jelly is lovely as well, in fact, it seems to stimulate the appetite.
Summer Grape Jelly
3 1/2 cup grape juice
1/4 cup lemon juice
1 package MCP powdered pectin (the pectin camp is fiercely divided between MCP and Sure Gel, but we fall in the MCP camp)
1/4 - 1/2 teaspoon butter (This is TOP SECRET. It cuts down on the foam, besides, butter makes everything better)
5 1/3 cup sugar
In a stainless steel stock pot, combine everything EXCEPT sugar. On high heat, whisk continuously until boiling. Add sugar. Continue whisking, when the mixture comes to a full boil whisk another 2 minutes. Pour the boiling mixture directly into prepared canning jars. Wipe lip of jar clean, and secure with lid and ring. Now, the USDA extension service suggests a boiling water bath to seal jars...However, sources we will not mention simply tip the jars over (lid side down) for 5 minutes, then right the jar, and allow to cool. The heat from the boiling jelly should seal the jar. You'll hear a nice little "ping" when the jar seals. Be sure to check your lids and make sure the lid does not compress. If it does, the jar is not sealed, and it should be refrigerated and eaten. Oh darn. Label your jars and store!