Grape Jelly Day

grape juice

Today is grape jelly day. This is the simple recipe I'm using. (I've posted a slight modification, as I'm only using concord grapes.) Pictured is my first pass straining the juice through a cheesecloth. 10 cups of grapes makes a surprisingly small amount of jelly!

Ingredients

  • approx 10 cps concord grapes
  • 1 pkg fruit pectin crystals
  • 5 cups granulated sugar

Directions

Rinse and drain grapes. Remove stems and any debris to make 10 cups (2.5 L).

In a large pot, crush grapes with potato masher. Add 1 cup (250 mL) water; bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.

Scoop cooked grapes into a jelly bag or cheesecloth suspended over large bowl or jar. Let drip, without squeezing bag, until juice measures 4 cups (1 L), about 2 hours.

In large clean pot, bring juice and pectin to boil. Stir in sugar; bring to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam.

Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.

Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.