Mustang Grape Jelly

If you’ve got ripe mustang grapes, this jelly recipe will help you preserve that native Texan sweetness. 2 gallons mustang grapes, washed 1⁄4 cup lemon juice

1 (13⁄4-ounce) package Sure-Jell pectin

6 cups sugar

Instructions:

Place the grapes in a stockpot and add ½ cup water. Bring the pot to a boil and reduce the heat to a simmer. Let the grapes simmer for about 20 minutes until the skins have split and the grapes are very tender.

Remove from heat, mash the grapes with a potato masher and let the pot rest for 20 minutes. Over a large, clean pot, pour the grapes through a fine-mesh strainer lined with cheesecloth, pressing on the pulp to extract as much juice as possible.

Combine 5 cups of the grape juice, the lemon juice and pectin in a large pot and bring that to a boil. Add the sugar and stir to combine. Return the pot to a boil and cook for 1 minute, then immediately remove the pot from the heat and skim off any foam that has formed. Ladle the jelly into sterilized jars and seal with lids. Store the jelly refrigerated, or hot-water process the jars for room-temperature storage, if desired.

To hot-water process:

Place the filled jars in a canner rack and lower into a hot-water canner of gently boiling water. The water should cover the jars by 2 inches. Place a lid on the canner and continue gently boiling for 5 minutes.

Carefully remove jars from canner and place them upright on a towellined countertop or cooling rack and allow them to cool completely. You may hear the jars pop as they cool, meaning they’ve sealed correctly. After the jars have cooled completely, verify they’ve all sealed by pressing on the lids. If they don’t pop, they’re safe to store on shelves at room temperature.

Makes 6-7 half-pint jars Per 1 tablespoon serving:

32 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, 8 g carbohydrates, 0 g dietary fiber, 8 g sugar, 0 g protein