PALEO GRAPE JELLY
It's very hard....okay impossible....for me to find a fruit jelly that isn't made with pectin or a ton of sugar. I needed some jelly for another recipe, so I decided to just make my own at home. I have made this recipe with both Concord and Red Seedless grapes and it turned out great both ways.
This is not the traditional way of making jelly or jam. It is my faster and pectin-free way to make jelly. I didn't want to go through the trouble of peeling the grapes and all that work, so I just threw them all into the pot with the skins on and blended everything up in a food processor. It came out tasting really good and was exactly what I was looking for. If you are a jelly or jam making pro, I know you put a lot more time and energy into the process, so please forgive me for my haste. I am willing to accept donations of your delicious jelly so I can learn my lesson :-)
This is not the traditional way of making jelly or jam. It is my faster and pectin-free way to make jelly. I didn't want to go through the trouble of peeling the grapes and all that work, so I just threw them all into the pot with the skins on and blended everything up in a food processor. It came out tasting really good and was exactly what I was looking for. If you are a jelly or jam making pro, I know you put a lot more time and energy into the process, so please forgive me for my haste. I am willing to accept donations of your delicious jelly so I can learn my lesson :-)
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo Grape JellyPrep time: 20 mins Cook time: 30 mins
Inactive: 6 hours Yield: 1 1/2 cups |
|
 |
Ingredients:
- 1 lb. Concord grapes
- 1/4 cup water
- 1/2 lemon, squeezed
- 1/2 cup raw honey (or more if desired)
Equipment:
- Citrus juicer
- Medium sized saucepan
- Blender or food processor
- Mesh strainer or cheesecloth
- Spoon
- Covered container
Directions:
1. Wash the grapes and pick them all off of their stems. Toss the stems and set the grapes aside.
2. Add the water to a medium sized saucepan and place over medium heat. Add the grapes and pour the lemon juice over the top. Allow them mixture to cook for about 15 minutes.
3. Once the grapes have cooked down a bit, set the mixture aside to cool for about 20 minutes. Place in the blender or food processor and blend until well combined. Place the grape mixture in a mesh strainer over a bowl and push the mixture through the mesh. Keep the strained juice and discard the pulp.
4. Return the juice to the pan over medium heat, add the honey and stir to combine. Taste and add more honey if desired. Allow the mixture to cook for another 30-40 minutes or until your desired texture is created.
5. Transfer the jelly to a container and cover. Allow to chill in the fridge for 6 hours or overnight.
- 1 lb. Concord grapes
- 1/4 cup water
- 1/2 lemon, squeezed
- 1/2 cup raw honey (or more if desired)
Equipment:
- Citrus juicer
- Medium sized saucepan
- Blender or food processor
- Mesh strainer or cheesecloth
- Spoon
- Covered container
Directions:
1. Wash the grapes and pick them all off of their stems. Toss the stems and set the grapes aside.
2. Add the water to a medium sized saucepan and place over medium heat. Add the grapes and pour the lemon juice over the top. Allow them mixture to cook for about 15 minutes.
3. Once the grapes have cooked down a bit, set the mixture aside to cool for about 20 minutes. Place in the blender or food processor and blend until well combined. Place the grape mixture in a mesh strainer over a bowl and push the mixture through the mesh. Keep the strained juice and discard the pulp.
4. Return the juice to the pan over medium heat, add the honey and stir to combine. Taste and add more honey if desired. Allow the mixture to cook for another 30-40 minutes or until your desired texture is created.
5. Transfer the jelly to a container and cover. Allow to chill in the fridge for 6 hours or overnight.
Check Out My Cookbook!
My Favorite Products
