Operation Manual

Grape Jelly

Makes about 6 half pint (8 oz) jars of jelly

Grape juice 4-1/2 cups 4-1/2 cups

Ball

brand RealFruit

Classic Pectin 6 tbsp 6 tbsp

Butter or margarine (optional) 1/2 tsp 1/2 tsp

Granulated sugar 5 cups 3 cups

Ball

brand Half Pint (8 oz) Glass Preserving Jars 6 6

with Lids and Bands

What you do:

What you need:

Traditional or Reduced Sugar

(Yields about 4-1/2 cups of grape juice)

You will need: 3-3/4 lbs grapes and 1 cup water

1. WASH grapes and remove from stem.

Crush one layer at a time using a potato

masher.

2. PLACE crushed grapes and water in a

saucepan. Cover and simmer 10 minutes,

stirring occasionally.

3. STRAIN mixture through dampened jelly

bag or several layers of cheesecloth to

extract juice. Let juice drip, undisturbed,

for 2 to 4 hours.

Note: Squeezing jelly bag may cause jelly

to be cloudy.

If you don’t want to

make juice from fresh

grapes, you can substitute

the same amount of fresh

juice (4-1/2 cups) with

concord grape ﬂavored

juice cocktail from

concentrate without sugar

added. Room temperature

juice works best.

Quick Tip

1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.

Fill Inner Pot with warm tap water to ﬁll line. Return Inner Pot

to Appliance. Place Rack back into Inner Pot. Place empty jars

onto Rack in Inner Pot. Set preserving lids and bands aside in

your work space. Close and lock Appliance Lid.

Prepare Your Juice

Pre-Heat Your Empty Jars