Submitted by M.Guffey
Place grapes in a sauce pan and add 1 1/2 cups water. Bring to a boil. Reduce heat cover and simmer for 10 minutes.Use cheese cloth for straining the grapes.(Use the juice to make the jelly)Stir in 1 box pectin into prepared juice in sauce pan.Bring to a boil and boil for 1 minute.Remove from heat and skim off the foam.Pour into clean jars leaving 1/8 inch from the top. Cover with rings and lids. Screw down tightly and set aside. Let stand 24 hours before moving.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 10 | ||
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Calories: 650 | ||
Calories from Fat: 2 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 302.3mg | 8 % | |
Total Carbohydrate 168.4g | 50 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 166.9g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 650
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