Latkes are potato pancakes that are traditionally eaten during Hanukkah, but they are also delicious throughout the year. The tastiest potato latke I’ve ever tasted is made with my mother’s recipe. They sell out so rapidly that I frequently have to make a second batch. Despite trying various recipes, I keep coming back to this one. Lovely with applesauce or sour cream on top.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 64 |
| Yield: | 8 pints |
Ingredients
- 3 ½ pounds Concord grapes
- ½ cup water
- 7 cups white sugar
- 1 (3 ounce) pouch liquid pectin
Instructions
- Sort and wash grapes; discard stems. Place grapes into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes. Remove from heat; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place 8 hours to overnight to prevent the formation of crystals in the jelly.
- Strain juice through a double layer of damp cheesecloth.
- Measure 4 cups juice into a large pot; stir in sugar and bring to a rolling boil. Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.
- Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Reviews
I am still a little new to canning. I followed the instructions to the letter and it came out perfect! It did seem like a little bit too much sugar, but I was not comfortable making adjustments on the first run. Seeing that others reduced it to 4 cups, I’ll try that next year. I ended up with 7 jars, plus about half or less of an 8th which was completely gone by the next day!
I made 40 cups worth of juice into jelly. I made half one day and the other half a couple days later. The 2nd batch, I did add just a little butter to cut back on some of the foam and cut out about two cups worth of sugar. It’s tasting pretty good. It’s been an expensive journey though. Thank you for your recipe!
I followed recipe except I cut sugar to 4 cups from reading other reviews. This recipe made 7 half pints for me. I am going to make another batch using pints and I will probably get 4 pints. My husband ate 1/2 of a jar this morning with breakfast!
Turn to great! I did half the recipe but I used full envelope of liquid pectin. I hope will thicken overnight looks thin.
I had high hopes for this recipe. I spent an afternoon picking, stemming and cleaning grapes and started in. Just like some other commenters said, after 48 hours, I had grape juice. So very disappointing and a colossal waste of time. Don’t use this recipe. I speak from experience, as I often make jams and jellies.
I didn’t get the thickness quite right and it is not too sweet but we had 7+lbs of grapes so I had to improvise. Maybe recipe should be in x/pound of graps so you can easily do the calculations. Also, be careful, that roiling boil will come out of nowhere! We had a minor explosion on our stovetop. Quite a mess to clean up.
Liquid grape. Waste of time sugar, pectin and effort
Recipe was perfect as is!! No changes necessary!!
this is hands down the best grape jelly ever!! I have made it two years in a row. making about 200 pints. I thought i lost this recipe when I got ready to can this year. I thought I was going to die. i was in a panic! all my friends and family love this jelly! you will not be disappointed.
Easy to make but definitely too sweet. I cut my sugar to 4 1/2 cups and that helped.
This was just what I was looking for, something quick and easy. It turned out really good.
Turned out great!
I didn’t have liquid pectin so I used 2 Tablespoons of Sure-Jell (powder) for this recipe. And 1/4 cup lemon juice. Hope it works.
Good recipe. I used the regular powdered pectin. I used only half a package and it set well after about 1 hr. Initially after boiling, it is very runny. Just give it a little time and it will firm up. I also only used 5 cups of sugar per the other reviews; it’s plenty sweet. I can’t imagine what the 7 cups would taste like. Next time, I will use my juicer instead of extracting the juice like the first part of the recipe says.
My jelly did not jell. Also, WAY too much sugar.
your recipe notes that the pints are 8 I only had 4, it is good, I used Concord grapes from my vine, they have been growing for over 13 years, good color and aroma, thanks, I also make Raspberry , strawberry and apple, from my fruits,
This recipe does not make 8 pints. It only makes a little over 4 pints. So, don’t get 8 pint jars ready! You will not fill them unless you double the recipe.
Concise and easy to follow
I made this recipe today with Concord grapes that grow in my back yard. I followed your directions exactly. The results were fantastic, absolute home run!!!
So far so good. The instructions were easy to follow. My only confusion was with the pectin, I may have used too much but I had six ounces in two packets so I used one packet. Also, be careful that the must doesn’t explode! My casualties include a white cupbaord currently sporting stripes and a sweater! Oooops! But I’m excited to taste it! Thanks so much for sharing!
Great simple recipe but I did cut the sugar to 6 ½ cups. Will try 6 cups next.