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<\/p>\nThis Red Grape Lavender Jelly is a great way to preserve homegrown grapes and makes wonderful gifts for family and friends.<\/p>\n
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When I bought my two grape plants they were labelled Thompson and Red Table. I swear the Red Table did not say anything about seeds! I never would have bought it and planted it and nurtured it so that this year it produced over 20 cups of grapes with annoying little seeds in them. All ripe at the same time.<\/p>\n
This recipe calls for pectin. I know some people do not like adding packaged pectin to their jams and jellies. Red Grapes do not have enough natural pectin in them to gel like Concord Grapes do, which is what is normally used to make grape jelly. I even tried to add apples once (as\u00a0suggested in Joy of Cooking<\/a>), but it still wasn't enough pectin to make it gel.<\/p>\n The jelly itself is quick and easy to make, but it takes a day to properly make the juice. You need to\u00a0boil the fruit, strain it\u00a0then let it sit for 12-24 hours\u00a0and strain it again to prevent tartrate crystals from forming in the jelly. They aren't harmful to consume, just don't look pretty, so skip this step if you want.<\/p>\n To mix things up this year I added some lavender flowers to the boiling grapes. I tried it once before with strawberry jam, and it was an equally delicious addition to the grapes.\u00a0A delightful\u00a0extra layer of floral flavor.<\/p>\n <\/p><\/div>\n<\/div>\n \n<\/div>\n\n\n<\/div>\n<\/div>\n\nRecipe<\/h2>
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