Side Dishes

Concord Grape Jelly

3 1/2 cups granulated sugar
2 cups unsweetended, best quality Concord grape juice, at room temperature
1/4 cup lemon juice
85 mL pkg liquid pectin, preferably Certo
4 sterilized 1 cup jars with metal lids
Boil sugar with juices in a medium heavy-bottomed pot over high, about 7 min. Add pectin, stirring constantly for 1 min. Remove from heat. Skim off foam. Pour liquid into jars, stopping 1/4 in. from the top. Cover with lids. Let sit at room temperature until jelly sets, about 24 hours. Refrigerate up to 1 month. Storage Tip: Jelly will keep up to a year with a few extra steps: Set a rack in the bottom of a large pot. Fill halfway with water and bring to a boil. Turn off heat. Place just-filled jars inside on rack. Add more water to submerge jars completely. Cover and bring back to a boil. Continue boiling for 10 min. Turn off heat and remove pot lid. Let jars sit in water for 5 min. Carefully transfer to a towel-lined rack. Let sit at room temperature for 24 hours. Switch It Up: Grape-Apple Jelly Replace 1 cup grape juice with apple juice. Continue with recipe. White-Grape Jelly Replace grape juice with white-grape juice. Continue with recipe. Boozy Grape Jelly Replace 1 cup grape juice with 1 cup red wine. Omit lemon juice. Continue with recipe. Three Ways To Use It: PB&J Thumbprint Cookies Whisk 1 cup all-purpose flour, 1/2 tsp baking soda and 1/4 tsp salt. Whisk 1 egg with 1/2 cup brown sugar, 1/2 cup natural peanut butter, 1/4 cup soft butter and 1/2 tsp vanilla in large bowl. Add flour mixture. Roll into tablespoon-sized balls and set on baking sheet. Make a deep indent in the centre of each ball. Fill with Concord Grape Jelly. Bake in centre of a 350F oven, 7 to 9 min. Pork Medallions with Grape-Apple Sauce Season a 450-g pork tenderloin with 1/4 tsp salt and pepper. Oil grill, then barbecue pork, with lid closed, 25 to 30 min. Whisk 1/4 cup Grape-Apple Jelly with 1 cup hard cider and 1 tsp Dijon in a saucepan over medium. Boil until reduced to 1/2 cup. Slice pork and serve with sauce, julienned apples and snipped chives. White-Grape-Jelly Meatballs Stir 454 g ground chicken with 1/4 cup bread crumbs, 2 tbsp chopped dill and 1/4 tsp salt. Roll into tablespoon- sized balls. Brown in 1 tbsp oil in a large frying pan over medium, 4 to 6 min. Remove to a plate. Boil 1/2 cup White-Grape Jelly with 2 tbsp lemon juice, 1 tbsp Dijon and 1/4 tsp salt until thickened. Spoon over meatballs. Top with more chopped dill.


10% DV

32% DV

27% DV

71% DV

28% DV

Apple cider doughnut holes are the perfect sweet treat. These delicious cake style doughnut holes are baked, not fried and packed with apple cider flavor. Then roll these mini doughnuts in cinnamon sugar for extra crunch and sweetness, delicious!

Find the full recipe on my site!
See the full directions on my site