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Grape Jelly Part 2

By Richie Ann Ashcraft

So, I had to forge ahead with the jelly before someone drank the grape juice. I mustered every bit of energy to finish and Marek thought he'd help me.

We strained it. Spent about 30 minutes cooking the juice and pectin. Then added a whopping 7 CUPS OF SUGAR.

As I was measuring 7 CUPS OF SUGAR I realized I needed a bigger bowl to hold it in. To be honest, I really had no idea what  7 CUPS OF SUGAR looked like. It looks like an almost full 2-quart pitcher of sugar. It's a whole lot. I guess there is a key difference between making your own food and buying your food. It never crossed my mind really how much sugar was in jelly as I plucked one off the store shelf. I think we do this pretty often — buy stuff off the shelf without really understanding what's in it — be it preservatives or sugar or salt. If anything, I thought as I stirred and stirred for the next 45 minutes, making your food, at least once, raises or understanding of what's actually in food.

For me, at least I know this jelly only has grapes and sugar. The end.

After stirring and cooking and boiling, I ended up with 4 and 1/4 jars of jelly.

Of course, I hoped it would be more. Four hours equaled four jars. Sort of sad how we also don't realize how much work goes into making a simple jar of jelly.

Do I want to do it again? Hmmm --- I had a peanut butter and jelly sandwich and I must say, my jelly is perfect. I just might suck it up and make some more this weekend, because I'm crazy like that.

COMMENTS

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I’m so glad it turned out!  I’m always impressed with the things you accomplish, like making jelly, with 3 boys running around.

Of course your jelly tastes great, it’s make with love ... and sugar.

My mom made a bunch of peach jelly. If you get more grape jelly made, maybe we could negotiate a trade?




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