As soon as my dear friend departed, I pulled out the grapes, the ground cherries I had been cooking down and some plum juice I had frozen in July and made three batches of jelly. Since the grapes & ground cherries are so sweet, I used as little sugar as I could get away with.
The Muscat Grape Jelly came out better than I can possibly express and only a few people get to try it because I only ended up with about 12 half pints. I ate one with a spoon after chilling it in the fridge - it was way better than grape jell-o.
The Ground Cherry Jelly was truly a unique, delicate and amazing experience. It still is. Again - it was a small batch but I plan to make more next year. The plum jelly came out rich and delicious as always - low sugar means it was a bit more tart but I'd happily sub that for cranberry jelly at any holiday dinner!
- Muscat Grape Jelly
- Ground Cherry Jelly
- Plum Jelly (with frozen plum juice)