Description
At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.
Ingredients
- 3 ½ pounds Concord grapes
- ½ cup water
- 7 cups white sugar
- ½ (6 fluid ounce) container liquid pectin
Instructions
- Sort and wash grapes; discard stems. Place grapes 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; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place 8 hours to overnight to prevent the formation of crystals in the jelly.
- Strain juice through a double layer of damp cheesecloth.
- Measure 4 cups juice into a large pot; stir in sugar and bring to a rolling boil. Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.
- Transfer jelly into hot sterile jars and top with sterile lids; process for 5 minutes in a boiling water bath.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 day
Servings: 64