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Wild Mustang Grape Jelly
This recipe utilizes wild mustang grapes to make a tart and slightly sweet jelly with an incredible grape flavor.
Prep Time: 01:00
Cook Time: 00:30
3 lbs of mustang grapes
2 cups of water
1 package of pectin
6 cups of sugar
1Remove the grapes from their stems and wash them in a colander.
2Place the grapes and 2 cups of water into a pot and bring to a boil over high heat for 10 minutes. Remove from heat and mash the grapes with a potato masher for 2 minutes to form a pulp.
3Strain the pulp from the juice through a fine mesh strainer. Use the back of a spoon to press the juice through the strainer to expedite the process.
4Return the strained juice to the pot and bring to a boil. Add one package of pectin and stir to combine. Add all of the sugar at once and stir to combine. Bring the liquid back to a rolling boil and let cook for another minute or two.
5Ladle the liquid into 8 sterilized half-pint canning jars, leaving 1/4" of head space on top of each jar.
6Place sterilized lids and rings onto each jar and then process them in a boiling water bath for 10 minutes. Remove the jars from the water and allow to cool on a kitchen towel on the counter until the jars have sealed and they are cool to the touch.
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