Concord grapes
Granulated sugar
Liquid pectin
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.
Continually improving. All rights reserved.
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