Mustang Grape Jelly

Our Mustang Grape Jelly is a sweet and tangy delight, made from plump, wild Mustang grapes, creating a flavorful and uniquely Texan spread that's perfect for breakfast or as a versatile ingredient in various dishes.

Print Recipe

CourseBreakfast

CuisineAmerican

KeywordGrapes

Prep Time30

Cook Time20

Total Time50

Servings jars

Calories759kcal

Equipment

1 funnel sterilized
6 jars sterilized
1 ladel sterilized

Ingredients

5 lbs. ripe mustang grapes washed and removed from stems
2 cups water
4 cups granulated sugar
1 package Sure-jell pectin
1/2 tsp. unsalted butter

Instructions

In a large pot, add 2 cups water and cleaned mustang grapes (5lbs.). Using a potato masher, crush the grapes to break the skin and release juices. Bring to a boil. Simmer on medium-low heat for 10 minutes. Remove from heat.
Using a fine-mesh strainer, strain grapes in batches into a large bowl or liquid measuring cup, making sure to press grapes into strainer to extract all juice. Throw away leftover skin and seeds and repeat with remaining grape mixture. You should have approximately 5 1/2 cups prepared juice.
In a 6-8 quart stock pot, pour 5 1/2 cups prepared grape juice. Combine 1 package sure-jell and 1/4 cup of measured sugar. Add to juice.
On high heat, add in 1/2 tsp. butter to reduce foaming. Stirring constantly, bring mixture to a full rolling boil (this is a boil that doesn't stop bubbling when stirred).
Stir in remaining sugar (3 1/4 cups) and return to full rolling boil. When full boil is reached, immediately set a timer for 1 minute exactly, stirring constantly for the entire time. Remove from heat and skim off any remaining foam.
Ladle immediately into the prepared jars that are still warm, filling to within a 1/4 inch of the top. Wipe jar rims, cover, and tighten lids.

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