Howdy! So, last summer I had every intention of making grape jelly out of the 15-20 lbs of concord grapes I got off the vines in my backyard. Unfortunately, it never happened. I bought a bunch of jars and some pectin stuff and a bunch of other stuff, but I don't know where to begin.
Part of my problem, I think, is that I don't want to add 3 lbs of sugar to my jelly...does it really need that much? Concord grapes are already sweet. Why do all the recipes call for so much sugar? And I know the pectin is what makes it jelly-like, but what is it? Can I get an organic kind of it? I would prefer that all my ingredients are organic but I have only ever seen one brand of pectin.
When the instructions say to sterilize everything, does that mean I can wash it all in the dishwasher on the sterilize cycle, or do I need to soak everything in bleach water and treat it like I'm in an operating room? I'm sure this isn't supposed to be so stressful, but I really don't know what I'm doing and I want to be ready when my grapes are this year!
| Pounds lost: 1.0