Making Grape Jelly
The arrival of autumn here in the northeast means the grapes are ready to be harvested and made into delicious jellies, jams and preserves - I just love this time of year.
Recently, during a rainy couple of days at my Bedford farm, I took some time to make jelly from the heaps of fruits that were harvested this season. I used a recipe by chef and jam maker, Christine Ferber, a fifth-generation pastry maker from the Alsace region of France, who has won acclaim and awards for her baked goods, yet holds a particular passion for preserves. The recipe is from her book, “Mes Confitures” - my favorite for making jams and jellies.
Enjoy these photos…
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