5 Cups of Grape Juice (about 4 1/2 lbs of Concord grapes and
1/2 cup of water)
5 cups of Sugar
1 package powdered pectin
To prepare juice: Sort; wash; and remove stems from fully ripe grapes. Crush
grapes; add water; cover; and bring to a boil on high heat. Reduce heat and
simmer for 10 minutes. Extract juice. (through sieve or cheese cloth) To prevent
formation of tartrate crystals in the jelly, let juice stand in a cool place
overnight, then strain through several thicknesses of damp cheesecloth to remove
crystals that have formed.
To make jelly: Measure juice into a large sauce pot. Stir in pectin. Bring to a
rolling boil over high heat, stirring constantly. Add sugar; return to a rolling
boil over high heat, stirring constantly. Add sugar; return to a rolling boil.
Boil hard for 1 minute, stirring constantly. Skim foam if necessary. Pour hot
into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps.
Process 5 minutes in boiling water bath.
Yield: about 6 half pints