How Do You Make Grape Jelly With Grape Skins?
Grape is among one of the most popular flavors of jelly in the United States; it is the quintessential ingredient in a peanut butter and jelly sandwich, and there are countless methods for its preparation. If you are making your own jelly, cooking the skins as a paste before straining allows for more of the rich flavors to extract during the juicing. Jelly is made singularly of the fruit’s juice; therefore, the best way to get the full flavor of the fruit into the juice is to pulverize it before straining. Wash and sterilize your canning jars, lids and rims. Use hot soapy water to wash the jars, followed by five minutes of boiling inside of a hot water pot. Remove the jars from the pot, and place them on a clean towel. Place the clean rims and lids into a saucepan, and cover them with the boiling water. Allow them to sit in the water until you are ready to use them. Make the grape skin paste. Remove the skins from 5 lbs. of washed concord grapes by first peeling and then squeezing (thi
