Cardamom Grape Jelly

1. 1

   Place cardamon in a tea leave holder or cheese cloth.

2. 2

   Cook grapes and cardamon in water in a covered saucepan.

3. 3

   Strain mixture through cheesecloth overnight.

4. 4

   Measure 5 cups of the juice and pour into a 5-quart kettle with the cardamom.

5. 5

   Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.

6. 6

   Brushing sides of pot with a wet pastry brush.

7. 7

   Boil rapidly ONE minute, stirring constantly.

8. 8

   Add sugar and cardamom and boil rapidly again for one minute.

9. 9

   Remove jelly from heat, remove cardamon and discard, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each jar. Process in water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.