Homemade California Grape Jelly!

Today we are making homemade California grape jam! When I’m picking my grapes, I look for full, plump grapes that aren’t wrinkling. You can give them a little tug to make sure they aren’t falling off the vine. Fun fact: 99% of grapes are grown in California, and most of them in the Central Valley near me. I’m proud to say that we are able to feed almost the entire country using our grapes! Have you had California grape jam before? Comment below!
Ingredients
4 pounds seedless grapes, washed and stems removed
½ cup water
2½ cups granulated sugar
2 tablespoons lemon juice

Instructions
Place the grapes in a large saucepan with the water.
Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until grapes are soft and starting to burst.
Mash the grapes with a potato masher or the back of a spoon to release their juices.
Pour the grape mixture through a fine-mesh sieve or food mill into a bowl, pressing to extract as much liquid and pulp as possible.
Return the strained grape pulp and juice to the saucepan.
Stir in the sugar and lemon juice until dissolved.
Place over medium-high heat and bring to a steady boil, stirring often.
Continue boiling until the mixture thickens — about 30–45 minutes — stirring frequently to prevent sticking or scorching. The jam is ready when a spoonful placed on a chilled plate holds its shape and wrinkles slightly when pushed with your finger.
Remove from heat and skim off any foam from the surface.
Pour the hot jam into sterilized jars, leaving about ¼ inch headspace.
Wipe the rims with a clean, damp cloth and secure with lids and bands.
Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if needed).
Remove jars and let cool completely at room temperature.
Check the seals — lids should be firm and not move when pressed.
Spread on your favorite things and enjoy!

#GrapesfromCA ​⁠@grapesfromca

Видео Homemade California Grape Jelly! канала Toni Okamoto