1. Preheat the oven to 400° F. Coat a muffin pan with cooking spray or line with paper cups.
2. Place the granola in a heavy-duty plastic bag and crush it lightly with a rolling pin or other heavy object to break up any large clumps. Set aside.
3. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Mix until blended.
4. In a medium bowl, whisk together the grape juice, egg, oil, sugar and lemon zest until incorporated. Add this wet mixture to the dry ingredients, blend and stir with a rubber spatula until homogenized. Fold in the blueberries.
5. Fill the prepared muffin cups about two-thirds with batter. Sprinkle with the granola and pat it in lightly so that it adheres.
6. Place the muffin pan in the oven and bake until the tops are golden brown and a cake tester inserted in the center comes out clean, about 20-25 minutes. Let cool in the pan for 5 minutes. Run a small knife around the edges and turn the muffins out onto a wire rack to cool slightly. Serve at room temperature.
*To make mini muffins, you will need 3 mini muffin pans (1 1/8 inch by 3/4 inch). Bake mini muffins 12-14 minutes.
Concord Grape Muffins
I don’t think I really understood the difference between concord grapes and any other grape until I tried one last year. Yes, it was only one year ago that I discovered that concord grape wasn’t just what they called fancy grape jelly. These are the best grapes that you’ll ever eat. It’s weird to think so highly of a piece of fruit, but you really have to splurge on some of these babies. They’ll probably be a little pricier than your average black seedless variety, but believe me, it’s sooooo worth it. Concord grapes are incredibly sweet, but at the same time, they seem to have a complexity of flavor that is almost unbelievable. They literally taste like candy. I kept these in my fridge for a little while, trying to decide what would showcase their amazingness the best…but I got busy and therefore sort of lazy when it came time to incorporate my beloved concord grapes into something tasty. So I chose muffins, because everyone loves muffins and honestly, I hadn’t made muffins in a while. These were the real deal. Kramer suggested that I overfill the muffin cups, which I did (nervously), and all worked out well. The muffins were huge, the tops were perfectly crunchy, and each bite was bursting with juicy, delicious concord grapes. I think it ended up being the best way to showcase them after all. Kramer and I split one, or two, who’s counting? Then I gave them away to some friends and Kramer’s co-workers, otherwise I would have certainly devoured them all myself.
Me, the man himself and my friend Tony.
This past Tuesday night, I was invited to attend the 2015 New York Michelin Star Gala. Does that sound exciting or what? I was thrilled. Kramer had class that night, so I took my friend Tony, who is also into nerding out about celebrity chefs and food. We saw the handsome Eric Ripert in the flesh and listened to him speak French as he stood in front of us, I got to actually talk to Carlo Mirarchi, of Blanca fame, and we drank Macallan 18 like real classy broads. It was amazing. I felt so sheepish ordering a glass of 18 year, but the bar was pouring so I was there. We ate, too – sea urchin with seaweed puree and crispy quinoa from Jungsik, buttery potatoes with caviar from Jean Georges, chicken and shrimp dumplings in an insane broth with black truffle from Atera, hamachi with marinated kombu, beets and wasabi from NoMad, smoked eel and foie gras terrine with brown bread and apricot mostarda from Lincoln, BBQ pork belly with creamed corn from Telepan, roasted sunchoke tortellini with oxtail and truffle from River Cafe, and shelling beans with mushrooms and smoked ham hock on miche bread from The Spotted Pig and The Breslin, which I will be able to speak more on later when I have photos to share. It goes without saying that we were spoiled beyond belief, and I relished every single second of it. I’m already going through the 2015 Michelin guide to decide what spots Kramer and I have to hit up this year, especially the bib gourmand restaurants, where you can get an excellent meal for under $40 – quite the steal in NYC!
So aside from stuffing myself silly, which I am really good at, by the way, Kramer and I have friends in town this week and I’m really looking forward to doing fun touristy stuff with them. Obviously most of the “stuff” includes eating good food and having some cocktails – my specialty. Last night, we all went to Roberta’s for a
meal and of course, enjoyed ourselves quite a bit. Kramer and I had the best eggplant that I’ve ever tasted in my entire life (par for the course), deliciously charred cauliflower and my favorite, their famous sticky, smoked ribs. We also stole a slice of pizza and pieces of crusty bread with salted butter. A few glasses of wine later, we watched South Park and went to bed. I am proud of myself for showing some restraint last night and actually getting a solid 6+ hours of sleep, so let’s see if I can do the same tonight despite whatever late night alcohol and food temptations may await.
Getting in the way of the talented chefs from The Spotted Pig & The Breslin on the line, standing behind Eric Ripert, gazing at some beautiful looking uni and drinking some scotch.
‘Tis the season.
Pitting these is only kind of a pain in the ass, but it’s worth it.
Get your batter together.
Fold your grapes in, divide the batter among your muffin cups and sprinkle generously with raw sugar.
Bake until golden.
These muffins were seriously good.
Grape-Banana Smoothie recipe
- 1 small banana, peeled and sliced
- 1 cup seedless red grapes
- 1 cup Yogurt
- 1 cup Welch’s® 100% Grape Juice made with Concord grapes
- Small pinch ground cinnamon
- Place banana and grapes in freezer until firmly frozen (in plastic bag if not using soon).
- Combine frozen fruits, yogurt, grape juiceand cinnamon in blender and blend until combined and smooth. Divide between 2 large glasses.
- Makes 2 servings
NUTRITION PER SERVING: Calories 227, Total Fat 1.5g, Saturated Fat 1g, Sodium 22mg, Cholesterol 3mg, Carbohydrates 50g, Dietary Fiber 2g, Protein 6g
(Cabot Categories Recipe Qualifies for: Vegetarian, Gluten-Free, Low Sodium. Contributed by: Cabot Creamery Cooperative)
3. Grape Banana Smoothie
- 1 small banana, peeled and sliced
- 1 cup seedless red grapes, washed, stems removed
- 1 cup Cabot Vanilla Bean Lowfat Greek-Style Yogurt
- 1 cup Welch’s 100% Grape Juice
- 1 pinch ground cinnamon
- Place banana and grapes in freezer until firmly frozen (in plastic bag if not using soon).
- Combine frozen fruits, yogurt, grape juice and cinnamon in blender and blend until smooth. Divide between 2 large glasses and enjoy cold.
If you like muffins but you’re concerned about all of the fat and calories found in traditional muffins, you’re not alone! We are too, and that’s why we rarely recommend them. Muffins are typically calorie-bombs that are the nutritional equivalent of cake. So when we found this recipe, that includes wholesome ingredients like bran flour, 100% grape juice, cinnamon, bananas and raspberries, and that are only 76 calories each (woot, woot!) we were excited to share it!
Raspberry Grape Mini Muffins
• ¾ cup whole wheat pastry flour
• ½ cup Welch’s 100% Grape Juice
1. Preheat the oven to 350°F. Grease a mini muffin tin with non-stick cooking spray.
2. In a large mixing bowl, mix together the dry ingredients including flour, cereal, baking powder, baking soda and cinnamon.
3. In another bowl, beat together Welch’s 100% Grape Juice, banana, egg, oil and vanilla. Mix the wet ingredients into the dry ingredients until just combined. Fold in the raspberries.
4. Divide batter between muffin cups and bake for 18-20 minutes, until cooked through and a toothpick comes out clean when tested.
5. Cook on a wire rack before serving.
Nutrition per Serving:
Here’s our favorite ingredient stand-outs and why you can feel good about indulging in them:
Bran cereal—unlike refined, processed grains, bran cereal is packed with fiber which helps to keep you feeling satisfied. Plus, it’s got a low glycemic index, so it won’t cause you to come crashing down after eating it (woohoo!). It also helps to lower your body’s bad cholesterol. And it’s never too soon for kids to start increasing their fiber and keeping their cholesterol in check!
Cinnamon—packed with disease fighting antioxidants, cinnamon is also great for regulating blood sugar and helps to fight diabetes. We sprinkle it on our oatmeal, in our kid’s milk, on our sweet potato and our popcorn—and in these muffins, yum!
100% Welch’s Grape Juice—thanks to the dark purple Concord grape, 100% grape juice helps support a healthy heart. Plus, many of the polyphenols in Concord grapes are the same as those found in red wine. Concord grapes deliver certain polyphenols (or plant nutrients) not found in many other colors of fruit.
Banana—rich in vitamin B6 and wholesome carbohydrates, bananas help to boost energy. They’re also packed with potassium and fiber to help to keep your heart healthy and they contain prebiotics to keep your digestive tract in good working order.
Raspberries—packed with potassium, they’re great for maintaining a healthy blood pressure level. And get this—thanks to their high antioxidant potential, they can increase metabolism while also decreasing fat absorption in the body (thank you phytonutrient rheosmin, aka, raspberry ketones!). You better believe that we’re psyched that research shows they may actually help in the fight against obesity!
Welch’s ‘Share What’s Good’ re-discovers real benefits of making healthier choices and achieving a happy, balanced lifestyle
With health, wellness, and nutrition becoming a prime concern among Filipinos, Welch’s recently enjoined families in re-discovering the many benefits of making better choices and achieving a balanced lifestyle during its “Share What’s Good” special event held at the Ayala The 30th Mall in Pasig City.
An advocate of better nutritional choices for families all over the world for more than 140 years, Welch’s, led by Erika Rodriguez, VP for Marketing of Welch’s PH, teamed up with mom-bloggers, as well as nutrition and culinary experts to spread the good news — to encourage and educate more people of the many easy and enjoyable ways to stay healthy amid the rush of everyday modern living.
Chef Trisha Ocampo of CCA, Manila demonstrates easy-to-make healthy snacks for the family
‘Informed’ choices begin at home
Beyond showcasing its natural goodness, Welch’s message, in essence, aims to relay to its consumers, most especially mothers, the benefits of making better choices at home and how these may impact the family’s health and wellness in many ways.
“At Welch’s, we value what’s REAL, we value family, we value health and wellness and we value sharing what’s good. Here in the Philippines, Welch’s has been providing generations of Filipino families with products that bring a happy balance of goodness and deliciousness for over 40 years,” said Erika Rodriguez, VP for Marketing of Welch’s PH.
Produced from a vineyard owned by around a thousand farmer-families across America who put their heart into the product, opening a bottle of Welch’s Grape Juice is like “unleashing the power of ‘purple’ in every sip.” “Unlike other beverages that contain huge amounts sugar and articificial coloring, Welch’s is vitamin-packed and absolutely natural,” shared Rodriguez.
“Because Moms are the ones who mainly decide in the household, we want to involve them more in our advocacy for better health and making informed food choices. We try to support and educate mothers, and share to them the benefits of nutrition, like in our social media pages, we provide healthy, easy-to-do recipes for them to cook for their families,” Rodriguez said.
Because it is made with Concord grapes, each bottle Welch’s contains a large, concentrated amount of polyphenols which a natural plant nutrient that plays a key role in supporting a healthy heart. These same polyphenols contribute to the antioxidant power of 100% grape juice.
For mommy bloggers Louisa Mercado (Art of Being a Mom) and Dr. Gia Sison (giasison.com), central to children’s overall health and well-being is spending quality bonding time, and establishing positive connection by disengaging from busy “mobile lifestyles”. As for ensuring better nutrition for kids, they both concurred that it must start at home, by being an “informed” parent. According to them, for children to be able to make healthy choices on their own, parents have to set a good example to them on what to eat and not to.
To showcase Welch’s Grape Juice’s versatility in the kitchen, Chefs Peachy Mathay of PACE and Trisha Ocampo of CCA, Manila led the food pairing event and prepared the following recipes: Banana Grape Smoothie, Berry Grape Crunch Muffins and Grape Salsa.
Apart from the inspiring talks and healthy snacks, guests were also regaled by live music and flowing Welch’s real grape juice.
Paz Sales of Nutritionists-Dietitians Association of the Philippines gives a refreshing talk about the health benefits of drinking 100% concord grapes
The Power of Polyphenols
In her talk, Dr. Ma. Paz Sales of the Nutritionist-Dietitians Association of the Philippines (NDAP) underscored the importance of knowing and checking the nutritional values, especially ensuring the regular intake of fruits and vegetables. While doing away with fad diets and carefully reading the labels as some ways to achieve better nutrition, to fulfill the proper nutritional requirement on the otherhand, Sales stressed the importance of getting expert advice from nutritionist-dietitians.
“As for kids, they are growing, don’t put them into diet. You need to know what they like, what they don’t. Make ways to create a balance make them eat what they want and what they need, but never put them into diet,” she added.
Concord Grape Muffins with Dark Chocolate Crumble
Like many of you, I grew up eating Concord grape jelly on peanut butter sandwiches. It wasn’t until this month, however, that I actually tasted my first locally grown Concord grapes. I was stunned by their incredible juiciness and sweetness. I now understand why people find them addictive and rushed home to make something delicious with them.
I’m sure you’ve tried all sorts of jams and desserts made with Concord grapes. But did you know they have a fascinating history?
In the 1800’s, a man named Ephraim Bull bought a cottage on seventeen acres of land in Concord, Massachusetts just down the street from his friends educator Bronson Alcott (father of Louisa May Alcott and author of Little Women) and novelist Nathaniel Hawthorne. When Ephraim moved to Concord, he was a gold beater – someone who beats gold into thin sheets for use in gilding. At some point he relinquished his profession to discover a new variety of grape.
Apparently, Bull cultivated 22,000 seedlings at his home before creating a fruit that could survive the harsh New England winters. The grape then required 6 years of cultivation before he could introduce it to the public. How’s that for dedication?
He named it the Concord grape, and when it was put on the market in Boston in 1854, it was a hit, earning Bull more than $3,200. Exciting, right? His small food business took off.
However, back in the day, there were no patents to protect plants. To make money, he began selling his vines at $5.00 a piece. (You know where this is headed, right?)
Along comes a clergyman named Thomas Welch, who loved the sweet juice so much he pasteurized it and made it into a nonalcoholic communion wine called “Dr. Welch’s Unfermented Wine”. People loved it so he changed the name to Welch’s Grape Juice. He made a fortune.
Meanwhile Bull, received no money from the grape juice. He fell from a ladder trimming his grape vine and died. His epitaph reads, “He Sowed, Others Reaped.” Poor Ephraim. His house still stands and was recently sold. You need’t feel too sorry for him, though. He was successful as a Massachusetts Senator for 12 years.
Now that you know the history, you have to try the muffins. They’re one of my all time favorites. If you don’t have Concord grapes, don’t worry. They’re equally good with diced apples that have been tossed in a bit of cinnamon and sugar.
Concord Grape Muffins with Dark Chocolate Crumble
1/2 cup butter, softened
1/2 c. sugar
1/2 c brown sugar
1/4 cup plain yogurt
1/4 c milk
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. concord grapes
1 tbs. flour
Preheat oven to 375 degrees.
Line muffin tin with paper liner and grease rims with butter (batter may overflow)
Cream butter and sugars until light and fluffy
Add eggs one at a time, mixing well after each addition
Stir in vanilla
Sift dry ingredients and add alternately with yogurt and milk
Squeeze each Concord grape to remove the skin and toss grape skins only with 1 tbs. flour. Fold in by hand
Fill muffin cups 3/4 full.
2/3 c almond meal
2 tbs flour
2/3 c brown sugar
2/3 c oatmeal
1/2 c good quality dark chocolate, chopped
4 tbs butter
Process ingredients in food processor until a crumble forms. Sprinkle crumble over muffin tops.
Bake 20-25 minutes or until a tooth pick inserted in center comes out clean.
- 2 (12 fluid ounce) cans frozen concentrated grape juice
- 1 (12 fluid ounce) can frozen concentrated fruit punch
- 8 liters lemon-lime flavored carbonated beverage
- 2 lemons
- ½ gallon raspberry sorbet
Cut lemon into tiny wedges that will fit into 1 cube of an ice cube tray. Place one wedge into each cube, cover with water and freeze.
Thaw concentrated grape juice and fruit punch mix together. Set aside in refrigerator.
Just before serving, mix a third of the concentrate with a third of the soda. (I like to make in batches of three so it stays bubbly and fresh during the event). Pour the soda in slowly. Add a tray of the lemon wedge ice cubes and a few generous scoops of raspberry sorbet.
In the time you spend each morning calibrating your hair gel, you could be doing something more important, with a much better payoff: eating breakfast. Mom was right (and it's okay to admit it): Breakfast is the most important meal of the day.
It keeps you slim: Breakfast eaters are less likely to be overweight than breakfast skippers, and successful dieters are also more likely to be breakfast eaters.
It keeps you healthy: Eating breakfast may reduce your risk of serious illnesses like heart disease, stroke, diabetes, and cancer, and it strengthens your immune system so you're more resistant to common ailments like colds and the flu.
It keeps you sharp: Memory and concentration get a boost from breakfast. A study on children found that kids who eat breakfast score higher on tests and are less likely to suffer from depression, anxiety, and hyperactivity. It should help you at the office, too.
You say you eat breakfast? Good boy. Even so, it's likely you're doing it wrong. "Most men make the mistake of eating too little in the morning, and then get so hungry they go overboard and eat a giant meal later in the day," says Evelyn Tribole, M.S., R.D., a nutritionist in Irvine, California, and author of Stealth Health.
A typical breakfast is just a couple of hundred calories, mostly in the form of simple carbohydrates that spike blood-sugar levels and leave the body starving for energy a couple of hours later.
Even a classic fiber-rich breakfast -- say a cup of raisin bran with blueberries and skim milk -- provides less than 300 calories and only about 10 grams of protein. An ideal breakfast needs to be much larger -- between 500 and 600 calories. And it needs to be packed with vitamins, minerals, and nutrients, including at least 20 grams of protein and at least 5 grams of fiber. That will give your body a high-quality, long-lasting, steady supply of energy to help you through the morning.
Here's how to hit those numbers. Each of the following meals tastes great and can be made in minutes.
2 slices whole-wheat bread
1/2 c Kashi Go Lean Crunch! cereal
1 1-oz slice Cheddar cheese
Pop the bread into the toaster. Dump the cereal, milk, and berries into a blender and liquefy. Stick a slice of Cheddar between the warm slices of toast and nuke the sandwich in a microwave for 15 seconds. It tastes grilled -- but isn't.
Benefits: "The cheese and milk in this meal are essential for building and maintaining new muscle," says Christine Rosenbloom, Ph.D., R.D., a professor of nutrition at Georgia State University. "The whole grains in the bread and cereal will help lower cholesterol, and the minerals in the milk and cheese will help keep blood-pressure levels down."
Per meal: 509 calories, 26 grams (g) protein, 75 g carbohydrates, 14 g total fat, 12 g fiber
1 pack Skippy Squeeze Stix peanut butter
Slice the apple, grab the milk, muffin, and peanut butter, and go. Squeeze the peanut butter out of its pack onto your apple slices as you eat.
Benefits: Vita muffins (vitalicious.com) contain 100 percent of your recommended intake of several important nutrients, including vitamins A, B6, B12, C, D, and E. Foods high in monounsaturated fats -- like peanut butter -- may boost testosterone levels. This meal should help you burn energy more efficiently and lift more weight at the gym.
Per meal: 506 calories, 20 g protein, 87 g carbohydrates, 12 g total fat, 15 g fiber
Go to the next page for more quick breakfast recipes.
3/4 c frozen spinach, thawed
1 slice Canadian bacon, diced
2 slices whole-wheat bread
Stir together the egg, spinach, and Canadian bacon and pour onto a plate coated with nonstick spray. Microwave for 1 minute or until the egg is fully cooked. Toast the bread and eat it with the almond butter. Chase everything with grape juice.
Benefits: Monounsaturated fat in the almond spread will help prevent spikes and drops in blood sugar, which can leave you feeling tired or crabby. Grape juice gives you an antioxidant, called resveratrol, that not only helps lower LDL (bad) cholesterol levels but also helps improve bloodflow to the heart.
Per meal: 540 calories, 25 g protein, 73 g carbohydrates, 19 g total fat, 8 g fiber
1/2 pint fat-free chocolate milk
Spread a tablespoon of peanut butter over each (briefly microwaved) waffle. Divide the banana between them and roll each to make wraps. Wash down with chocolate milk.
Benefits: Eggo's Special K waffles supply complex carbohydrates, which break down slowly in the body and stimulate the production of serotonin, a calming brain chemical. The banana is packed with potassium -- a heart protector.
Per meal: 570 calories, 23 g protein, 90 g carbohydrates, 16 g total fat, 7 g fiber
1 c Santa Fe frozen mixed vegetables (black beans, peppers, and corn)
1/2 c low-fat shredded Cheddar cheese
Mix the eggs and vegetables and spread the mixture on a plate coated with nonstick spray. Cook in the microwave for 1 minute, stir with a fork, and microwave again until the eggs are cooked and the vegetables warm. Pile onto a flour tortilla, top with shredded Cheddar cheese and salsa, fold, and eat.
Benefits: "Without protein, guys can lose muscle mass quickly," says William J. Evans, Ph.D., a professor of geriatrics, physiology, and nutrition at the University of Arkansas. This meal is packed with it.
Per meal: 530 calories, 36 g protein, 53 g carbohydrates, 18 g total fat, 6 g fiber
1 c R.W. Knudsen black-cherry juice
1 c frozen unsweetened cherries
Blend the cherry juice, frozen fruit, and protein powder until smooth. Microwave the oatmeal according to the directions on the package. Stir in the peanut butter and milk.
Benefits: Men who ate at least one serving of whole-grain cereal (like oatmeal) a day had the lowest risk of dying of any cause, including heart disease, according to a 5-year study of 86,000 doctors. Cherries and strawberries are natural sources of salicylates -- the active ingredient in aspirin -- making them ideal for relieving stress-induced morning headaches.
Per meal: 600 calories, 27 g protein, 100 g carbohydrates, 11 g total fat, 10 g fiber
1 Stonyfield Farm smoothie
Spread the almond butter on the waffles. Sprinkle the raisins over one waffle and top with the other. Wash down with the smoothie.
Benefits: Whole-grain waffles help lower cholesterol and blood pressure, and improve your body's processing of insulin and glucose, a benefit that can reduce your risk of becoming diabetic.
Per meal: 600 calories, 21 g protein, 86 g carbohydrates, 22 g total fat, 7 g fiber
- 3 cups grape juice (either in a bottle or prepared from concentrate)
- 1 package powdered pectin
- 4 cups sugar
- glass jars that will hold 3 pints of jelly
Combine grape juice and pectin in a saucepan (I stir it with a whisk to get rid of the lumps) and bring to a boil.
Do NOT add the sugar before you bring the pectin to a boil. I've done this waaaay too many times, and it causes the jelly to not gel.
After the pectin/juice mixture has come to a boil, stir in the sugar. Bring it back up to a full rolling boil that cannot be stirred down, and boil for a full minute.
Remove from the heat. Spoon off any foam that has appeared.
Ladle the jelly into your clean jars, screw on the lids, and let the jelly cool to room temperature before storing in the fridge.
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Thank you, I have a question maybe you can help, I made some blackberry jam in summer and froze the rest for later on, so when I got ready to measure it out my blackberry was like molasses, I didn’t put sugar or pectin in when I froze it, do you have any idea what happened?
Boy, I don’t know what happened there!
Is grape juice sugar free or does it matter. It seems like it might be too sweet.I don’t want to waste it,the recipe sounds good,Thanks,Jim
The grape juice I use is just 100% grape juice not grape juice cocktail.
could I cook the juice down a bit to make the jelly taste more like grape?
You could give it a try! I’ve never done that before, but you could experiment with one batch to see if you like the results.
Thank you for this recipe! I just finished making it and it came out to 3 pint jars plus another half a pint jar which I will use as my sample. I canned the other 3 using my boiling water canner. I also appreciate the link you provided to another reviewer, to how much pectin to use if you’re not using a box or packet. I used low sugar pectin as I halved the amount of sugar in your recipe and it was sweet enough for me. I’ve made jam before but never jelly and who didn’t love grape jelly as a child? Thanks for giving us a good, quick and easy recipe.
the recept calls for : One package powered pectin but how much does that equal if you have bulk??
Can this be frozen?Thank you.
I have never tried freezing jelly, actually! If you’d like to experiment with it, try freezing a small amount, leaving it for a week or so, and then thawing it.
Once you decide if you like the results, then you can decide whether you want to freeze larger quantities.
Can HONEY be ussd instead of sugar ? If so, how much?
I’ve never made jelly with honey I’m really not sure if it would work!
Nope! This recipe does not call for it.
Thanks for the information you provided. I always make my jams /jellies without pectin and half the sugar of the recipes. The fruit flavour comes through better. Grape jelly is my absolute favourite as it reminds me of the teenage period of my life. I actually purchased Welsh’s just for this purpose. The Toronto Canada weather this summer has been very hot so I am taking advantage of the first real cool day to bake and make this jelly.
so how do you make jelly without pectin? Can you share your recipe?
Best jelly from juice I’ve tried. Not so sweet it turns the stomach.
I used to buy Smucker’s Low Sugar jelly which is made with actual sugar but it’s no longer available locally. I ordered some online but one of the jars was broken and ordering everyday jelly online just seems…ridiculous, LOL! So I’m glad for this simple recipe and it doesn’t last long enough ’round here to worry about finishing, lol – so, thanks!!
Hi I just looked at your recipe as this is the first time I’ll be making it. Grape jelly! It states, that it’s very similar to the certificate recipe however yours calls for 3 cups of juice with 1 box of certificate. The certificate insert calls for 6.5 cups of juice with only one e pack. Will it set properly
Hmm. I’d be inclined to do whatever the insert in your pectin package instructs. You might have a bigger box or a different brand than I had.
Great recipe !! I just made it following directions above using Welch’s Grape Juice with NO added sugar. It worked great only it got real thick in the pot and began to gel at that point. I make a ton of jams and am just started to play around with juices as a base instead of my fruit , a big fav is apple cider for a delish apple cider jelly :).
I added a bit more grape juice and it loosened up but is already gelled in only a half an hour. It is also a bit sweet for me, so I may cut the sugar by a cup. I also add a tsp of nutmeg to my recipes for all my jams and it helps to cut the sweetness of the sugar.
I always can according to Ball standards as I sell my jams under Lyn’s Jammin Jam .
Thanks for recipe, I am hoping my customers that are asking for Grape for years will like it, I don’t care for this flavor and never made it.
I live in Australia and missed getting my PB&J fix after twenty years in the US. Grape jelly is very difficult and expensive here. It is only available from specialist American style stores and postage is a killer. We can’t ger it direct from the US either because of quarantine laws. This recipe is great, simple and almost foolproof. Thanks for sharing it and the additional explanation makes it clearer to follow,
Thank you for this! My sister left some grape juice at my house and I was wondering what to do with it when I read this post. Thanks to you I have 2 jars of fresh jelly now.
I have made jelly for years — it is actually pretty simple, once I got past my initial nervousness. Even so, I once did the silliest, most amateur thing, which was using a smaller pot than I should have. Scraping boiled over and burnt jelly off of my glass stove top was not fun!
Be sure to use the proper sized burner, too. The juice needs to come to a boil fast, every time, or the jelly will be quite tough, so don’t use a small burner. I know someone who did that, too, because her big burners were occupied with the water bath canner and a big pot of extra water to finish filling the canner.
I would urge anyone giving it as a gift to use new two-piece lids on a proper mason jar and to waterbath it so that in case the recipient doesn’t refrigerate or use it right away, it won’t make them sick. And don’t invert, and definitely refrigerate if not waterbath canning it. Much more information is here: https://nchfp.uga.edu/how/can7_jam_jelly.html
Oh yes, if I give this as a gift unsealed, I always make sure to tell the recipient that it needs to be refrigerated.
Processing the jars is a safe bet, though!
Guests left some grape juice in my fridge and I have been wondering what to do with it! DH loves grape jelly with his peanut butter, thank you!
Was wondering if the grape jelly does not set the first time , can you re cook and re add all ingredients?
I know the directions that have come with my pectin packages have had recipes for remaking failed jellies, so I would look there for information, or try googling for help.
Hi there I have a container of pectin is there anyway you can put the amount of pectin used in spoon measurements .? I’m not sure how to convert your pkg size. Thank you
Hmm. It looks like a box of pectin is 1.75 ounces, usually. Do you have a scale you could use to weigh it?
On the Ball site, it looks like they’re saying 6 tablespoons of pectin equals one package. That seems like a lot, but I assume they’re right because they’re the experts!
Have you tried to make other jellies from different fruit juices?
I have not! I’m sorry I can’t be helpful in that regard.
Please note that is water bath canning USDA recommends filling to 1/4 inch of top of jar
This is a fantastic recipe and so easy. I’ve tried several kinds of juices and each one turned out perfect. It’s important to follow the directions with boiling the juice and pectin first. This year I am giving homemade jelly as special gifts to people who love jelly. Thank You for sharing this recipe.
Can i use liquid certo instead of powder? Wld it be 2 pkgs?
Anxious to try this.
Then apple jelly…st time…made cherry jelly and its actually really good.
I’ve never used liquid pectin before, but your Certo should come with directions for making jelly with prepared juice. I’d consult those directions.
Hi, many thanks for this recipe- we cannot buy grape jelly in Scotland so I’m excited to try this! I do have one question, by package, do you mean box? Thanks, I’ve sourced pectin here (quite hard to find) but is a different size box so I need to measure.
Yep, one box. Here in the U.S. each box contains on packet of pectin.
It is strange that nobody on here has made grape jelly using beet juice as the base instead of grape juice. My mother in law made this every year and it was fantastic and cheap
Wouldn’t that be beet jelly? Seems like it would taste a bit like dirt, but the color would be gorgeous.
I’m wondering if I would get the same results from wine grapes processed for juice in a steam juicer. Thoughts?
Hi, could this be treated like a freezer jelly?
I’m not sure! I think it could be frozen after you make it, but I also know that pectin comes with recipes specifically for freezer jelly, so you might want to follow those instructions to be safe.
Where do you get the coupon for Pectin??
I’ve found them inside the boxes of Ball pectin before.
Does the grape juice need to unsweetened? and 100 percent juice?
That’s what I’ve always used.
Have you ever used wine grapes to make grape jelly? I have been given grapes that originally come from vines that were brought here from Greece and tried one batch. It is very tacky like taffy. do you have any suggestions?
Oh, I wish I could help, but I’ve never used anything but commercial grape juice.
I’ve been canning or helping to can all of my life. If your jelly is not gelled enough, put it back in a water bath for twenty minutes. If that does not fix the problem, try refrigerating that sometimes helps too.
Thank U for this recipe, I made grape jelly from real grape juice, I hope it jells.
Just made this for the first time with great success! I accidentally bought liquid instead of powdered pectin but it worked out the same.
I’m amazed at how much more powerful the flavor is — my husband is thrilled and asked me to make some biscuits ASAP.
So long, store-bought grape jelly!
O.K. This might be a stupid question but I am going to ask anyway, when using the Frozen Juice do I make it up like you would to drink then measure out or do I just measure it straight from the can??
Yep, just make it up like you would to drink it.
My baby boy loves grape jelly and I wanted to try my hand at this. Do you use grape juice that is no sugar added or sugar free?? I thought that would make it really sweet if not. Just curious what to buy. Thanks for sharing
I use the sort that’s 100% grape juice.
Just tried the recipe and waiting for them to cool. So excited! Another tip on skimming the foam: if you didn’t get it all as it was cooking, you can wait a bit after pouring the jelly into the jars. As they cool, the foam becomes a skin-like cover and can be easily removed from the top. So much easier:) Thank you for this recipe. I can feel better about my kids eating their pb&j’s since I know EXACTLY what’s in it and where it comes from…my kitchen:) Thanks again.
Add a teaspoon of butter to the pot of jelly as it is boiling and it will control the foam. This does not affect the jelly.
I never thought to use store bought juice! I’ve canned various jams for years, but grape jelly was too much effort (& I prefer jams!) I go a little crazy with my kids at u-pick berry places, but we eat lots of pb&j and many a hostess has received my homemade jams. Much more personal than another bottle of wine.
Love this. We recently discovered that my son is fructose intolerant. It has made me very aware of how much of our food contains it. Thanks for sharing the recipe.
Thank You for putting this recipe for me and everybody i preciate you for doing that
I’m going to make the grape jelly for hostess gifts at Christmas. Thanks!
That seems fairly easy. We make crab apple spice jam every year with the apples on our tree. The first year we lived here we were giving the apples away as they would fall to the ground and create a mess. One day the lady who picked them up for free knocked on our door the next day with apple butter and apple jelly, it was amazing. We thought, why can’t we do that and there was plenty to go around even to offer for free to whoever wanted apples. I shared this post as well on the blog but the reality is sometimes we put inconveniences first before thinking outside the box. If it wasn’t for that lady we would have never thought to make something with those apples rather than tossing them in the compost heap! Cheers Mr.CBB
This was my first time doing anything like this. This was fun, simple, tasty, and very easy to do!! I really had fun doing this recipe and can’t wait to do it again!!
can you double the recipe for bigger batches and it turn out ok?
I’ve read that that’s not a good idea (the pectin package directions say not to double) so I’ve never tried it.
Use Pamonas pectin and it allows you to multiply or divide recipes for jams and jellies and also gives directions for low sugar.
Hi! Great post! Does the bottled or concentrated juice jelly taste better? Also, I wanted to try honey/reduced sugar version, and also adding chamomile or elderflower flavour to the jelly but I dont know what amounts to do, does anyone have advice please? Thank you
Reducing sugar will only work with special pectin-look for low-sugar pectin at your store.
Bottle or concentrated tastes the same to me!
Hello! I was wondering if adding the pectin-whether it be liquid or powder-prior to the sugar works for other fruits as well? (IE–strawberry, cherry, or apple?)
I have been having a bit of difficulty with my canning lately, where I have needed to re-set my jellies despite following my usual recipes. Granted on one I did try to reduce the sugar, but I did not compensate for the subtraction, so that one I understand. But is the “adding pectin & boil prior to adding sugar” a universal rule used for how you can? Do you think it would work for various fruits?
Well, I imagine you can use this sort of recipe with other prepared juices…but to be on the safe side, I’d stick to the recipes like you can find on the insert in the pectin box.
I can say that adding the sugar prior to the pectin has always equalled disaster for me!
Yes, add pectin before the sugar & make sure it’s fully incorporated. I have found that when I can’t get my jelly or jam to set, it’s because I didn’t bring it to a high enough temperature. Regardless if it includes pectin or not, I bring mine to at least 218 degrees F (depending on your altitude) and boil it for a full minute at that temperature. The following website is such a helpful resource:
Can fresh fruit be used for this jelly? I’d love to make strawberry jelly, but I’m not sure how to do it. Could I just puree the fruit, or would I need to do extensive straining?
Thanks for the great recipe and tutorial, I love your website!
Well, you’d need strawberry juice, I think, and I’m not sure how to do that.
I have a recipe for strawberry jam on my blog, though!
Extracting strawberry juice is actually not difficult at all. Purchase at least 4lbs of fresh starwberries (I always get 4-5 lbs, pending on the size of the berries) and two large lemons. Wash the berries cut the “caps/tops” & slice berries into quarters once all cut, mash berries into large stock pot, one layer of berries at a time (I use of stainless steel potato masher) cut lemons in half and squeeze to produce 1/4 Cup lemon juice mix into berries.
Bring mixture to a boil, stirring frequently so as not to burn, and then simmer uncovered for 10 mins. Take a strainer (not a collander, a hand-held strainer) that has a full covering of cheese cloth (can purchase @ wal-mart, just ask), place over a deep bowl, slowly pour berries into strainer & allow juice to “fall”.
You need 3 3/4 Cups juice per batch of strawberry jelly you wish to make.
That’s all it takes to extract strawberry juice! Follow a basic jelly recipe from there if you have one. If not, Certo’s recipe says:
3 3/4 Cup juice (return to pot)
7 1/2 Cups sugar
2 pouches of Liquid Pectin
(1)Stir sugar into juice & bring to a full rolling boil (does not reduce when stirred) on high heat, stirring constantly.
(2) Quickly stir in pectin & bring back to full rolling boil for exactly one minute, stirring constantly.
(3) Skim foam from jelly laddle into jars
Not straining the fruit would make jam and not jelly. This is my preference using the whole fruit.
Mine too I like jam better
I use a food processor to chop my strawberries I don’t like big chunks of fruit in my jam it’s basically the same recipe only I use 5 cups of the crushed berries in place of the juice. I used this recipe this evening to make a batch of apple jelly using juice I’ve never made jelly that want from fruit that we have grown so I’m curious to see how it turns out.
Thanks! I have been searching for a recipe that didn’t make like 15 jars of jelly. I really don’t need that much for 2 people nor have the storage for it. Thank you so much! I may mess with it a bit with some homemade juices too to get ones with less sugar. Thanks again!
have you every tried this with red wine? I wonder if you could use the same recipe??
I have not…in fact, I’ve never had red wine jelly.
Can this recipe also be frozen?
We do strawberry every year when strawberries come into season. I have a pretty big family and Pb&j is a staple here. I do two flats of berries and we get almost enough jelly to last a full year. The best part is I get to control the amount of sugar and it is 100 times better than the grocery store jelly.
Does the store bought grape juice already have high fructose corn syrup?
Nope, not if you get 100% juice.
Ben, I’ve never tried it, but I know there are low-sugar ways to make jelly and jam. Try googling it, and I’m sure you’ll find something. I know that there are special techniques you have to use if you want to cut back on the sugar content.
Do you suppose there is a way to do this in a lower calorie/less sugar sort of way?
Look up Pomona’s pectin. It will give you recipes for low sugar and even no sugar. You can also use honey or maple syrup as a sweetener with their pectin. I’ve been using it for a few years and love it!
I know you can buy sugar free pectin and light grape juice from Welch’s, which has less sugar. I, too, would like to know if you could use a sugar substitute to sweeten it.
Trish, I googled it, and it seems like paraffin wax is the way to go. I’ve never done that myself, though, so I can’t offer any great advice.
I want to pour the jelly into wine glasses for gifts. How do I seal them? Pour parafin over the tops after the jelly gels or cools? Help!
Sealing the jars/bottles with wax is not recommended since the seals could be faulty which can lead to bacteria growth. They do make wine glass mason jars – maybe you can try those & properly can the jelly?
This actually looks really interesting!! I thought it was jam until I re-read it and it’s jelly!! Reminds me of the peanut butter and grape jelly sandwiches I used to read in books!! I’m not sure if I’ll ever make them but I like it!!