It is now December! Whaaaatttt!!! I know…breathe deeply…it comes the same time every year. You would think I would be prepared, but it sneaks up on me every year. I am not a work ahead kind of person. I admire those people…you know…the ones who have the special closet where they stash gifts all year long. I admire the people who make things ahead to give as gifts. I admire the people that have their Christmas cards done the week of Thanksgiving. I bow before all of you, as I am not worthy. I have tried…but I have decided....I like the urgency of getting it done between now and Christmas…it makes it exciting. CRAZY…but it is exciting. So I started this week making some of my gifts. It is always fun to take something special that cannot be bought in a store as a hostess gift or “add in” to a gift box. This week I started making my Christmas jelly!!! I think I should get some points for picking these grapes back at the end of September. You know, I WAS planning ahead a bit to do that much!!! Hehe!!!
This small vineyard is a place of peace and tranquility not far from my house. I am so blessed!!! My mother and I went on a beautiful Friday afternoon at the end of September and picked the most beautiful muscadine grapes. Okay, if you aren’t from the South, you may not be as familiar with these grapes. They are large, sweet and they make wonderful jelly. They are also great to eat, but just know the skins are thicker and the seeds much larger than other grape varieties. The great thing about Chestnut Trail Farms Vineyard is they do not spray, so you can eat them right off the vine!! They even encourage you to eat as you pick!!! FABULOUS!!!! I try and restrain myself…it is so FUN!
This farm grows a number of varieties, but I picked the James muscadine grape this day back in September.
You are wondering, how if I picked in September, that I am just now making jelly??? Good question…easy answer! You freeze these jeweled globes until you are ready to work them up!!! BRILLIANT!
After bringing them home, I simply place them on a cookie sheet (DO NOT WASH)
and
freeze them solid.
Then once frozen, I pack them into freezer bags.
Then when I am ready to make jelly, I take them out of the freezer and give them a rinse.
I let them start thawing out on the counter and get all of my ducks in order to make jelly. What??? You have never made jelly??? It is so easy and it really doesn’t take as much time as you think. The taste is SO superior and you can do it lower in sugar and get creative with the flavors!!! FUN! So this is my Christmas jelly made with muscadine grapes and rosemary.
Remember Christmas…the gift to the world found in the sweetness of a tiny babe.
Making Christmas Jelly
Wash the jars. (This recipe makes six ½ pints of jelly – so wash six ½ pint jars;-))
Jelly does best when made in small batches, so don’t be tempted to increase the recipe, just make more!!
Start heating the water in a canning pot, It takes longer than you think for this much water to boil. A canning pot is easy to find in local hardware stores. It is just a large enamel pot with a rack inside to hold the jars upright.
I use ½ pint jars (perfect size for jelly jars) and they use regular lids and rings. When you first buy jars they come with lids and rings, but after you have used the jars, you can just buy new lids, unless you give them all away – which is the point, but you may have some friends give you back the jar and say, “Please refill this!” Lids can be purchased separately from the jars…even at the grocery store!!
Once the jars are washed and rinsed well, place them in a deep pot of boiling water to sterilize. The jars need to boil for 10 minutes. I know this sounds picky, but you must have them safe to preserve food products. You can also do this in your dishwasher on the sanitize cycle, but for jelly made in such small batches, it seems to be a waste of energy to use the dishwasher. Just boil the little jars for 10 minutes and you are good to go!!! I then keep them in the hot water on low while I am making the jelly.
I start with about 5lbs of grapes per recipe…that is standard on most all the pectin instructions. If you aren’t sure, just know you are going to need 5 ½ cups of juice. You can also start with all natural, unsweetened grape juice from the store and skip the fruit preparation part of this recipe. (Just start with the juice in the pan and begin the recipe where you add the pectin. You can always add your own flavor enhancement before adding the pectin too.)
Back to the fruit prep:
Crush the grapes! I just use my potato masher. I place smaller amounts of the grapes into a microwaveable bowl and heat for 2 minutes to warm the cold grapes. I then mash away!!
Bring this juice to a boil. You should not even need to add any water with this method.
(Just rake the leaves from the woody stem – just makes it easier to measure 1 cup).
Lower the heat and simmer
(little bubbles breaking the surface)
Cooking all of this for 10 minutes.
While cooking I get my straining system in place. I cut three large squares of cheesecloth and place them in my colander. Wet the cheesecloth AFTER placing in the colander. The cheesecloth is too flimsy to move around after wetting, so having it in the colander BEFORE wetting makes life easier. Place colander and stand into a flat -bottomed bowl. If you don’t have a cone shaped colander just line bowl shaped colander the same way and place in large bowl.
This cone shape colander with the wooden pestle is perfect for pressing the juice into a bowl, while leaving the skins, pulp, and seeds behind.
The juice left in the bowl is a jeweled purple treat!!!!
Place the strained grape juice into a large Dutch oven or stock pot. Measure to make sure you have exactly 51/2 cups.
(Start here if buying natural juice)
Mix 1 package of premium fruit pectin with ½ cup sugar.
(I use the kind requiring less sugar)…okay specifically Sure-jell - the pink box.
Whisk this pectin sugar mix into the juice.
Bring this now to a FULL boil. That means that it does not stop boiling even when you stir it. It will take maybe 10 minutes
While this is coming to a boil…put the jar 6 lids (the flat disks with the orange/brown seals) into water that you need to bring to a simmer. Do not boil – just hot simmering water to soften the seals.
Okay, so the juice is now at a rolling boil. Now add 3 ½ cups more of sugar and stir well. Return juice to a rolling boil. Once it is back to boiling…time it for 1 minute.
Then take the juice off the heat and skim off the foam from the surface of the juice. This will ensure your jelly is clear. Just spoon it off carefully.
Take hot, sterilized jars out of hot water and turn over on a clean towel.
Right the jar and ladle the hot purple goodness into the hot jar.
(A jar funnel really helps keep this neat, but you can do this carefully with out a funnel)
Fill the jar to ¼ of an inch from the top.
Wipe the surface of the jar lip with a damp cloth. This ensures a good seal. After all this work, you want the jars to seal!!!
Place a lid from the hot water onto the jar. I have this lid lifter that has a little magnet and lifts each lid. Cool invention, but you can do this carefully with tongs too!!
Screw the band onto the jar tightly and repeat until all the juice is ladled into jars.
The water should be boiling in the canner. Lower each jar carefully into the boiling water. The water should cover the top of the jars by a couple of inches.
Set timer for 5 minutes. Cover the canner and allow the jelly to process in the hot water bath for 5 minutes.
When the 5 minutes are up. Carefully lift each jar out of the bath and place on a towel to cool.
You may hear immediate “pings”, but sometimes it can take awhile before the seal is complete. I leave the jars on the counter overnight so they are completely cooled before moving them. The middle of the lid should be sucked down and not make any kind of popping noise when you press. If you hear this sound, simply refrigerate that jar and use it first. It will be gone in no time.
Food Art!
So……I couldn’t wait to try the jelly. I whipped up a batch of whole-wheat biscuits and Oh my….I got a “GOOD DO” as my dad use to say! Sweet, but not cloying! There is a hint of savory, piney rosemary, but not too much bitterness. Christmas jelly for sure!!
A sweet remembrance for the season!!
So, you ask…why jelly?? Well, yesterday we lit the second candle on our Advent wreath. This is the candle of PEACE.
For me…making jelly IS all about peace. Peace so needed in our world. This beautiful fruit is crushed and bruised and cooked until it falls apart. It releases every bit of itself. Out of all of this mess, comes a clear, jeweled liquid. A substance transformed… shining and translucent. It is a quiet process…making jelly. It takes awhile to prepare and then it all happens quickly…within minutes. Out of the churning and boiling comes this sweet liquid that is poured out as a gift. Peace is like that. It seems nowhere in sight…nowhere to be witnessed. Everything seems to be a mess! Then in some small, quick moment.... a glimpse of full blessing is felt. An internal "ahhh" that feels perfect. It feels divine. Peace is not the absence of chaos and turmoil…no…it is a sense of full blessing inspite of the external chaos churning all around us.
For me this week, my peace moments came in small, lovely moments.
Peace came in a passage of music that caused time to stand still as the bowed head of a little pug listened intently.
Peace came in the song of the little bird outside my window calling me out to listen.
Peace came in the changing sky as it morphed into darkness behind the stark, bare branches of our trees.
So these might not be answers to world peace, but they are a small grape’s worth. These are MY moments of peace this week INSPITE of the chaos churning around me. Sweet jelly to bottle up and savor in the days ahead. So prepare…even if you don’t make Christmas jelly! Prepare…. so that you are ready when the sweet moments of Christmas peace come to you in the days ahead! Stay alert….wait…be still…and there WILL BE A SIGN!
Peace...
