Concord Grape Jelly
Sort, wash and stem slightly under-ripe grapes. Crush in large canning kettle, add 1/2 cup water for every 4 pounds fruit and bring to a boil. Reduce heat and simmer until skins split, about 10 minutes. Drain through damp jelly bag without squeezing. Chill overnight, then strain through 2 layers of damp cheesecloth. Measure juice into clean kettle, adding 1 1/3 cups sugar per cup juice, and bring to a rolling boil, stirring constantly until sugar is completely dissolved. Boil hard for 1 minute. Add 1 pouch pectin per 4 cups grape juice used and return to boil, stirring constantly. Boil hard for another minute. Remove from heat, skim off foam and pour into hot sterilized jelly jars leaving 1/4-inch headroom. Clean rims, seal and process in boiling water bath for 5 minutes. Remove to draft-free place overnight before checking seals.
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