Grape Jelly

Photo: flickr user moonrat42

Ingredients

10 cups stemmed concord grape or 10 cup stemmed Coronation grape

1 pkt fruit pectin, crystals

In a large Dutch oven, crush grapes with potato masher.

Add 1 cup water. Bring to a boil, stirring occasionally.

Reduce heat, cover and simmer for 10 minutes.

Transfer mixture to dampened jelly bag or colander lined with 3 layers of fine cheese cloth set over large bowl.

Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.

In a large clean Dutch oven, bring juice and pectin to boil.

Stir in sugar.

Bring to a rolling boil, stirring constantly. Boil vigorously, stirring, for 1 minute.

Remove from heat and skim off any foam.

Pour into prepared 1 cup canning jars, leaving a quarter of an inch headspace.

Seal with prepared discs and bandsProcess in boiling water canner for 5 minutes.

7.0 servings

Friday, December 10, 2010 - 1:02am