Must be jelly ’cause jam don’t shake like that!

We have an abundant grapevine growing down by the big barn and I decided to see how they’d fare in jelly. I have never made jelly before, which sort of surprises me, now that I have! It’s fun.

I read a few cookbooks and took the expert advice of my friend, Wanda, who has made jelly so often she could tell me by memory. Good advice, Wanda! I didn’t crush the grapes in the initial simmer, although many of the recipes said to. The resulting jelly is dark purple and clear and the taste was fantastic prior to filling the jars. All the lids “popped” down after a half hour cooling and the jelly was firm in less that 4 hours!

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