Sugar Free White Grape and Ginger Jelly with Pomona Pectin (Paleo, AIP)
 
Prep time
Cook time
Total time
 
This recipe is 100% compliant with the Paleo Autoimmune Protocol (AIP).
Author:
Recipe type: Dessert
Cuisine: Paleo Autoimmune Protocol
Serves: 4-5 cups
Ingredients
  • - 4 to 4½ pounds white grapes, washed (yielding 4 cups pure white grape juice)
  • - 1/4 cup lemon juice
  • - 1 tablespoon ginger juice * (see note below for homemade ginger juice)
  • - 4 teaspoons Pomona's calcium water (follow instructions inside the box of Pomona's pectin)
  • - 4 teaspoons Pomona's pectin powder
  • - 5 8-ounce glass jars with lids (or you can use 10 4-ounce jars instead)
  • * homemade ginger juice: in a high speed blender, combine ⅓ cup water with one 1-inch knob of peeled and sliced fresh ginger. Mix on high for 20 seconds. Strain the liquid. Store in refrigerator up to 7 days.
Instructions
  1. The day before: In a large glass or stainless steel bowl, mash grapes (I don't remove the stems) with a potato masher.
  2. Transfer to a strainer and collect grape juice. Pressing down lightly with a spoon or your fingers helps the process. Discard leftover fruit.
  3. Transfer fresh grape juice into one or two tall glass containers and refrigerate overnight.
  4. The next day: Wash, rinse, and dry jars for the jelly. In a pot filled with water, bring lids to simmer. Turn off the heat and let stand in hot water until you need them.
  5. Prepare calcium water following Pomona's instructions.
  6. Take grape juice carefully out of the refrigerator so as not to disturb the pulp at the bottom. Measure out 4 cups of grape juice (again don't disturb the sediment) into a pan. Add lemon juice and ginger juice.
  7. Measure out 1 cup of this grape-lemon-ginger juice and transfer to a small pan. Stir in calcium water. Bring to a low boil.
  8. Transfer boiling juice to a high speed blender, add pectin, and blend on high for 30 seconds, until all powder is dissolved.
  9. Add pectin-juice mixture to the remaining 3 cups of fruit juice and bring to a full boil, stirring continuously. Remove from the heat.
  10. Carefully ladle hot jelly into jars, filling up to ¼" from top. Screw on 2-piece lids.
  11. Fill a large pot with water and bring to a boil. Put closed jars in boiling water (making sure the top of the jars are covered) and boil for 10 minutes (adding 1 minute more for every 1,000 feet above sea level).
  12. Remove jars from water and let cool completely. Jelly will gel faster when refrigerated. Check the lids as they should be sucked down.
  13. Eat within one year. Lasts three weeks once opened and refrigerated.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/sugar-free-white-grape-and-ginger-jelly-with-pomona-pectin-paleo-aip/