@taemoareaya56: #duet with @ጓል ሽረ #fyp

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Wednesday 30 July 2025 19:36:08 GMT

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Here’s a super easy and delicious grape jelly recipe using Welch’s 100% Grape Juice! This is a classic no-fuss jelly you can make at home using pectin. --- 🍇 Welch’s Grape Jelly Recipe Makes about 5 half-pint jars 🧂 Ingredients: 4 cups Welch’s 100% Grape Juice (bottled, not frozen concentrate) 7 cups granulated sugar 1 Packet of Pectin ½ tsp butter (optional – to reduce foaming) --- 🫙 Instructions: 1. Sterilize jars Wash jars, lids, and bands. Sterilize jars by boiling them for 10 minutes or running through the dishwasher on high heat. Keep warm until ready. 2. Prepare the juice mixture In a large pot, pour in the 4 cups of grape juice. Stir in the sugar. Add butter if using (helps reduce foam). Stir well to dissolve. 3. Boil Bring the mixture to a full rolling boil over high heat, stirring constantly. 4. Add pectin Quickly stir in the full pouch of liquid pectin. Return to a full rolling boil again and boil exactly 1 minute, stirring constantly. 5. Remove from heat Skim off any foam if needed. 6. Jar the jelly Immediately ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe rims, apply lids, and screw on bands until fingertip-tight. 7. Process in a water bath Process jars in a boiling water canner for 5 minutes (start timing after water comes to a boil). Increase to 10 minutes if you're above 1,000 ft elevation. 8. Cool Let jars sit undisturbed for 12–24 hours. You should hear the “ping” as they seal. Check seals before storing.

Here’s a super easy and delicious grape jelly recipe using Welch’s 100% Grape Juice! This is a classic no-fuss jelly you can make at home using pectin. --- 🍇 Welch’s Grape Jelly Recipe Makes about 5 half-pint jars 🧂 Ingredients: 4 cups Welch’s 100% Grape Juice (bottled, not frozen concentrate) 7 cups granulated sugar 1 Packet of Pectin ½ tsp butter (optional – to reduce foaming) --- 🫙 Instructions: 1. Sterilize jars Wash jars, lids, and bands. Sterilize jars by boiling them for 10 minutes or running through the dishwasher on high heat. Keep warm until ready. 2. Prepare the juice mixture In a large pot, pour in the 4 cups of grape juice. Stir in the sugar. Add butter if using (helps reduce foam). Stir well to dissolve. 3. Boil Bring the mixture to a full rolling boil over high heat, stirring constantly. 4. Add pectin Quickly stir in the full pouch of liquid pectin. Return to a full rolling boil again and boil exactly 1 minute, stirring constantly. 5. Remove from heat Skim off any foam if needed. 6. Jar the jelly Immediately ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe rims, apply lids, and screw on bands until fingertip-tight. 7. Process in a water bath Process jars in a boiling water canner for 5 minutes (start timing after water comes to a boil). Increase to 10 minutes if you're above 1,000 ft elevation. 8. Cool Let jars sit undisturbed for 12–24 hours. You should hear the “ping” as they seal. Check seals before storing.

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