Did you fill in the blank as soon as you read the headline? And if you did, did you hear the song in your head? I did of course that is why I wrote it in the first place.

Making Jelly/Jam is a gateway into preserving. It is easy and it takes very little raw material to do so. When I was a kid, my mom used to plan for about a jar a week. A jar is subject to what you are using, but somewhere between half pint an pint is about the right size I think. Plus, we like variety so preferably, we would make more, smaller containers for rotation.

There is a difference between Jam and Jelly. Jam contains fruit, not just fruit juice. So, we usually make jam but with some items like grapes, it is juice not grapes you want. So, I made grape jelly. With other fruits, you would want to strain the pulp and bits out for essentially a clear juice if you are making jelly.

The nice thing is that the instructions to do so is in every package of pectin. Pectin is an apple starch that helps the liquid setup to solid. Some fruits like apples and stone fruits contain there own pectin but read the instructions for details. Weirdly, some people even make pepper jelly or mint jelly. To me those are specialty applications, not to be put on a peanut butter sandwich, so I skip that kind of stuff.

Preservation occurs by super concentrating the sugar. As long as you don’t get mold or something in the jelly, I think it will literally last forever. My mom used to poor liquid paraffin on the top of the jelly and that was the seal. That is not a recommended technique anymore. But, the truth is that we never got sick and I wouldn’t hesitate to eat it. So, I water bath can my jars.

Processing time is pretty short compared to peaches, it is 4 mins in a rolling boil. I made this batch of jelly in about two hours. That was after dinner was cleaned up an before bed and I was done with the whole thing.

Despite the fact that we probably ate one jar a week, in my current life there is only so much jelly one can eat. I sometimes will use it to supplement barbecue sauce or compote. But, that is less about needing it in the recipe and taking the opportunity to empty things out of the refrigerator.

To be honest, grape is the least preferable choice in my house. My favorite is actually blackberry. I made this for a couple reasons 1) we are almost out of jam and that would mean buying it to make it through the season 2) I had a few pounds of grapes that I needed to find something to do with 3) I wanted to see if the apple press would press grapes. Check, check and check.

End Your Programming Routine: My wife has said many times that she should carry a container of homemade spread when we go to a restaurant. I skip the industrial jelly altogether because I usually order rye toast and eat only with butter. So, it has been a long time since I have had something other than what I have made. But, give it a try. You will learn something and get a lot more confident with preserving.