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Ingredients
- 5 c. grape juice (abt 3 1/2 lbs Concord grapes, and 1 c. water)
- 1 pkt powdered pectin
- 7 c. sugar
Directions
- To prepare juice. Sort, wash, and remove stems from fully ripe grapes. Crush grapes, add in water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 min. Extract juice.
- To prevent formation of tartrate crystals in the jelly, let juice stand in a cold place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals which have formed.
- To make jelly. Measure juice into a kettle. Add in pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil which can't be stirred down. Add in sugar, continue stirring, and bring again to a full rolling boil. Boil hard for 1 minute.
- Remove from heat; skim off foam quickly. Pour jelly immediately into warm, sterile canning jars to 1/4-inch from top. Seal and process 5 min in a boiling water bath.
- This recipe yields 8 or possibly 9 half-pint jars.
- Yield: 8 or possibly 9 half-pints
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