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I1ALT0N HILLS OUTLOOK July I IMS Culinary Royal jam jelly juice for grape aficionados From Labor Day to midOctober our markets arc filled with gorgeous blue grapes serve some of thai luscious goodness inojar this year These royally colored grapes with their unique flawir an dous preserved jelly for use throughout ihe year The rctil color of grape pre serves is indicative of their delicious In Canada Concords arc best known of the blue grjpcs dom President Van v are pop ular Frcdoniubluc grapes usually appear in our markets around Labor Day while Concords become avail September or later Sclectinggood quality rapes is far more important than variety When buying blue grapes that arc firmly attached to ihcirstems Avoid any that are wrinkled leaking or have brittle stems When making grape jam and grape jelly one fourth to one third of the grapes should be underripe and greenish Slightly underripe fruit contains more pectin which makes jams and jellies set Suchbluegrapcs will have a reddish tint and will be quite firm to the touch As with good wine a sediment may appear at the bottom of grape juice concentrate This sediment comes from the naturally occurring tartaric acid in grapes When using home canned grape juice Irate carefully pour from the jar leaving the sediment behind To ensure a crystal clear smooth grape jelly it is necessary to refng crate the juice made from the fresh grapes overnight Once the sediment has settled the juice can be poured off decanted eliminating the sediment Make these delicious home pre serving recipes to enjoy our royal Canadian fruits of the vine year round Grape Jelly basket blue grapes stemmed I cup water Sugar Prepare Juice To ensure an select grapes to Wof which are slightly underripe with slight reddish tinge Sort and card any damaged grapes Remove stems and wash grapes pat dry In a large deep stainless steel or enamel saucepan crush grapes Add water cover and bring to a boil over high heat si lonally to prevent scorching Remove cover and 15 to minutes until grapes have rendered most of juices Pour cooked mixture into a damp jelly bag suspended over a bowl to catch the ice For clear jelly do not press or squeeze Allow bag to drip undisturbed hours Cover the juice and for at eight hours so he caused by the grape tartaric acid tan settle Moke Jelly Decant juice Lines strainer with a double layer of damp cheesecloth Set the strainer over a large glass bowl Taking care not disturb the sediment pour the juice the strainer Discard sediment Check pectin and acid levels of decanted ice See tests described below Fill boiling water with hot water Place half pini 250 mason jarsin Cover bnnj water to a boil boil minutes to Measure grape juice place in a large deep stainless steel saucepan and bring to a boil Add cup sugar for each cup juice and stir until the sugar is dissolved Boil rapidly over high heat until the temperature of the jelly is over the temperature of boiling Her at most alii or until jelly mixture sheets from J spoon Place Snap Lids in boiling boil minutes to soften scaling compound from heat and skim oil foam Immediately pour jeliy into hot within A head space Remove air hubl sliding rubber spatula between food readjust head space A inch Wipe jar rim removing any stickiness Center Snap I id apply screw bind just until fingertip jar in Repot for remaining jelly Cover return water to boil process minutes Cool hours seal scaled lids curve downward Rcmose screw band Wipe jars label and store in a cool dark place Makes about half pint mL Grope Jam basket blue grapes to 18 cups stemmed Water Sugar Fill boiling water with hot water Place half pint 250 mL mason jars in Cover bring water to a boil boil at least mm to lie jars Remove stems and wash grapes ing skins and pulp in two separate large stainless steel or enamel Barely cosher skins with water about cups Bring skins to a boil boil 10 minutes Stirring to prevent slicking simmer to 10 minutes until soft Rub pulp a sieve remove seeds Combine pulp and skins medium Gradually add A cup skin mixture to a boil boil stirring occasionally mixture is thick eonsist mounds on Kin 10 to minutes Remove fn m he and skim ip I ids in boiling water boil minuleslo sullen scaling pound Ladlcjam into jar to within A inch of top rim head space Remove air bubbles by sliding rub spaiula between glass and food readjust head space to A inch Wipe jar rim removing any stickiness CcntcrSnapLidonjar band just fingertip tight Place jar in Repeat for remaining Cover eanncr return water lo a boil process minutes Cool hours Cheekjar seal scaled lids curve downward Remove screw band Wipe jars label and store in a cool dark place Makes to half pint mL Grape Juke Concentrate basket blue grapes 16 to 18 cups stemmed Remove stems and wash grapes patdry In a large deep stainless steel or enamel saucepan combine grapes and water Bring to a boil reduce heat until tender Fill boiling water with hoi water pint 500 mason jars in inner Cover water to l5minuiesiosier juice ihroufch a moistened jelly Measure juiee juice add A cup sugar Stirring until is dissolved place juice over high heal to return il to a boil Place Snap Lids in boll to soften scaling compound Ladlcjuiceintouholjartowiihin Wipe jar removing any stickiness Center Snap Lid apply screw band just untd fingertip tight Place jar in Repeat for remaining juice Cover return water to a boil process 10 minutes Cool hours seal sealed lids curve downward Remove screw band Wipe jars label and store in a cool dork place Makes 6 to 7 pint jars juice concentrate To serve dilute concentrate equal portions water or taste Tips Correct proportions of acid to pectin arc essential for gel forma tion These quick and easy tests will ensure your fruit juice or fruit mix run has adequate level to provide the desired gel or set in jams jellies Add tablespoons waicr and teaspoon sugar Taste this and com pare it taste of grape juice Iff rape juice is adjust taste by add ing 1 tablespoon strained lemon juice to each orner These talented and artistic business people invite you to visit them for this area s most unique Harrington Woodcraft f 1 Si Mwi Harrington a Woodcraft We have been creating Barbara Harrington 416 in lrelko pmcirntturc flp beautiful gifts in the Georgetown area for many years Candle Visit Our Showroom Catalan accessories holders made from Open Most Weekdays Varctyofgftuem Cherry Pine and other Occasional Weekends que rigs Canadian woods are 3rd Line W on our specialty Many Baseline Rtf of Cheltenham styles of bases together with quality SPECIAL JULY SALE Open 10 wed candles and globes holders and Holiday Mondays are available at reason able prices We also offer solid handcrafted from Canadian Woods wood wall sconces chandeliers and trie lamps We support local Jufiihe businesses and chanties In turn we ft value the support of m area residents You are warmly invited A to visit our Showroom CRAFT LESSONS HOURS behind Bell Glass AVAILABLE 11 m On Sundays Holiday Mondays i Many thanks Coming Soon Bob Barbara Fabric Accessories OUT 416