2 thoughts on “Corned Beef & Cabbage, Champ & Soda Bread for St Patrick’s Day

  1. Hi Rita, I’ve been listening or reading your columns for years. I’ve just collected about 6 cups of wild grapes and was wondering if you have a good recipe for wild grape jelly?


    1. Oh gosh, how nice and thanks for listening/reading. I have been at it for a long time….

      I just made several batches. A labor of love for sure!

      What I do is stem the grapes, wash them, put in a pan and barely cover with water. Cook and smoosh as they release juices. Strain through cheesecloth. Now you probably won’t have enough juice (but you may) for 3 cups juice, so if necessary, add 100% grape juice (no added sugar) to get 3 cups. Place in large pot with 2 tablespoons lemon juice and 1 box pectin. (I use dry pectin(. Bring to a rolling boil, stirring constantly, then add all at once 4-1/4 cups sugar (I know it’s a lot but then jelly requires it). Bring back to a rolling boil, again stirring constantly, and then start timing 1 minute. Remove from heat and skim off foam if necessary. Pour into hot, sterilized jars (you can do that in dishwasher), cap and seal. Turn upside down for 5 minutes to kill any bacterial on inside of lid. Place right side up, cool at room temperature and store in pantry up to a year.


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