- 600 ml Grape Juice
- 450 g Sugar with added pectin if preferred
- Juice of One Lemon
Bring grape juice to a simmer.Add sugar and lemon juice and stir thoroughly and regularly.Bring to a rolling boil over high heat. Continue to boil mixture until it reaches gelling point - 105°C (220°F).Pour hot jelly into sterilised jars and once cool store in the refrigerator. To make your jelly shelf stable, pour the jelly into clean jars and water bath for 10 – 15 minutes depending on your altitude. Let the jars sit for 12-24 hours to ensure a good seal. Any jars that don't seal should be store in the refrigerator.
