Sugar Free White Grape and Ginger Jelly with Pomona Pectin (Paleo, AIP

• Produce

  • 4 lbs Grapes, white

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 4 tsp Pomona's pectin, powder

• Drinks

  • 1 tbsp Ginger juice * (see note below

• Other

  • - 5 8-ounce glass jars with lids (or you can use 10 4-ounce jars instead

Found on asquirrelinthekitchen.com

Description

Ingredients

• - 4 to 4½ pounds white grapes, washed (yielding 4 cups pure white grape juice)
• - 1/4 cup lemon juice
• - 1 tablespoon ginger juice * (see note below for homemade ginger juice)
• - 4 teaspoons Pomonas calcium water (follow instructions inside the box of Pomonas pectin)
• - 4 teaspoons Pomonas pectin powder
• - 5 8-ounce glass jars with lids (or you can use 10 4-ounce jars instead)
• * homemade ginger juice: in a high speed blender, combine ⅓ cup water with one 1-inch knob of peeled and sliced fresh ginger. Mix on high for 20 seconds. Strain the liquid. Store in refrigerator up to 7 days.

Directions

• The day before: In a large glass or stainless steel bowl, mash grapes (I dont remove the stems) with a potato masher.
• Transfer to a strainer and collect grape juice. Pressing down lightly with a spoon or your fingers helps the process. Discard leftover fruit.
• Transfer fresh grape juice into one or two tall glass containers and refrigerate overnight.
• The next day: Wash, rinse, and dry jars for the jelly. In a pot filled with water, bring lids to simmer. Turn off the heat and let stand in hot water until you need them.
• Prepare calcium water following Pomonas instructions.
• Take grape juice carefully out of the refrigerator so as not to disturb the pulp at the bottom. Measure out 4 cups of grape juice (again dont disturb the sediment) into a pan. Add lemon juice and ginger juice.
• Measure out 1 cup of this grape-lemon-ginger juice and transfer to a small pan. Stir in calcium water. Bring to a low boil.
• Transfer boiling juice to a high speed blender, add pectin, and blend on high for 30 seconds, until all powder is dissolved.
• Add pectin-juice mixture to the remaining 3 cups of fruit juice and bring to a full boil, stirring continuously. Remove from the heat.
• Carefully ladle hot jelly into jars, filling up to ¼ from top. Screw on 2-piece lids.
• Fill a large pot with water and bring to a boil. Put closed jars in boiling water (making sure the top of the jars are covered) and boil for 10 minutes (adding 1 minute more for every 1,000 feet above sea level).
• Remove jars from water and let cool completely. Jelly will gel faster when refrigerated. Check the lids as they should be sucked down.
• Eat within one year. Lasts three weeks once opened and refrigerated.