Grape Jelly
Grape Jelly



Grape Jelly

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.



Grape Jelly

3 1/2 lbs. washed grapes
1 1/2 cup water
7 1/2 cup sugar
1/3 cup lemon juice

Add grapes and water; put on to boil. When the grapes are soft, strain
through cheesecloth. To juice of the grapes (approximately 5 cups), add
sugar and bring to a boil. Add lemon juice and boil 3 minutes. Remove from
heat and pour into sterilized jars. NOTE: Slow Jel may be used in place of
lemon juice.


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