Isabella Grape Jelly
The most recent Isabella grape vine was planted at Invergowrie in the 1980's, to replace the original vine which had been removed.
The vine shades the back verandah of the main house and fruits during late summer. Pick bunches of the grapes when they are plump and purple, usually late February or early March. They are also delicious as table grapes.
Isabella Grape Jelly
Isabella grapes are a sister to the Concord Grapes used in USA for peanut butter and jelly.
Delicious on toast or served on scones with cream.
Step by step pictures below.
The vine shades the back verandah of the main house and fruits during late summer. Pick bunches of the grapes when they are plump and purple, usually late February or early March. They are also delicious as table grapes.
Isabella Grape Jelly
- Pick large stainless steel bowls of grape bunches.
- Pick the grapes from the stalks and place in a large pot.
- Add a small amount of water ( 1/2 cup).
- Simmer until the grapes are soft. They will release a lot of moisture.
- Strain them in a big colander over a large stainless steel bowl. Use a potato masher to crush them in the colander to extract the juice. Discard the pulp and seeds.
- Measure the strained juice into a large cooking pot using a measuring cup. Note the number of cups of liquid. Place on the stove and bring to a simmer.
- Measure 1 cup sugar per cup of juice into baking trays and warm it through in the oven, take care not to burn it.
- Add the sugar slowly stirring well after each addition. Cook for 20- 30 minutes.
- Add 3 tablespoons of pectin mixed with a small amount of sugar (Jam Setta is a good product for this purpose ) for every 4 cups of juice. Mix well to avoid lumps. Cook for a further 10 minutes.
- Test the jelly on a small plate that has been in the freezer. The jelly should wrinkle when tipped at an angle. this process is important to ensure the jelly will set when bottled.
- When ready, use a jug to pour into sterilised jars, cool for a short while and then seal with sterilised lids. Leave to set.
Isabella grapes are a sister to the Concord Grapes used in USA for peanut butter and jelly.
Delicious on toast or served on scones with cream.
Step by step pictures below.