Marechal Foch Jelly

Although there were more Marechal Foch grapes on our vines this year than ever, the chickens ate half before I could pick them. 

There weren't enough to make wine, so I made jelly instead with just the juice from the grapes, sugar, and a squeeze of lemon. I searched for a few recipes to find out the correct juice to sugar ratio, but none were quite right - they either used pectin or lbs of grapes. 

There were about 4 cups of juice after I cooked and mashed the grapes; to this I added a 1/2 cup of sugar and cooked it until it looked like jelly. 

I poured the warm jelly into a sterilized jar. I tried to get a photo of it with the sun behind to show the deep purple color, but it is too dark! Perhaps it will photograph better on my toast in the a.m.

one jar of Marechal Foch jelly