Ingredients
- 2 kg Concord grapes, stemmed
- 250 ml water
- 350 ml Quebec maple syrup
- 60 ml lemon juice
- 1 packet liquid fruit pectin
- 1 pinch salt
Method
- Crush the grapes with the water and simmer for 10 minutes until the skins split.
- Strain through a jelly bag without pressing; measure 750 ml juice.
- Boil the juice with maple syrup, lemon juice, and salt for 5 minutes, then stir in the pectin.
- Return to a rolling boil for 1 minute, skim, and pour into sterilized hot jars; process for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 800 g white sugar
Conversion used: Replace 800 g sugar with 350 ml maple syrup; reduce the classic grape-juice water by 250 ml and use liquid pectin to restore a reliable gel with the lower sugar level.
Why Quebec maple syrup: Maple adds a subtle molasses edge to the intense Concord aroma without overpowering the jelly. The adaptation uses a Québec sweetener in a traditional North American preserve.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →