Tuesday, September 22, 2009

Grape Jelly


Yield: about 4 half-pints

4 cups Concord grape juice (about 3 pounds)
7 cups sugar
1 pouch liquid pectin
Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.

Strain the juice through a double thickness of damp cheesecloth. Put grape juice in a large saucepot. Add sugar, stirring until dissolved. Bring to a boil over high heat, stirring constantly. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
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