Grape Jelly

Categories: conserves, jams, jelly, preserves

Ingredients

• 2 cups bottled Concord grape juice
• 3 1/2 cups sugar
• 1/2 bottle liquid fruit pectin
• OR
• 3 1/2 lb. Concord grapes (about 10 cups)
• 1/2 cup water
• 3 cups sugar
• OR
• 2 pkg. (2 Tbsp.) unflavored gelatin
• 1 (24oz.) bottle unsweetened grape juice
• 2 Tbsp. liquid saccharin

Directions

1. For first ingredients: Place juice and sugar in saucepan. Bring to a boil over heat,

2. stirring constantly. Stir in fruit pectin at once. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim, pour quickly into hot sterilized glasses. Seal.

3. For the second set: Wash and stem grapes. Crush grapes; measuring 6 1/2 cups . In a Dutch oven, combine grapes and water; bring to boiling. Reduce heat; cover and simmer till grapes are very soft, 10 to 15 minutes.

4. Strain cooked grapes and liquid through jelly bag; do not squeeze. (Press very gently, if necessary). Let juice stand overnight in refrigerator.
5. Strain juice again to remove crystals. Measure juice; add water, if necessary, to make 4 cups.
6. In 10-quart kettle or Dutch oven, stir together grape juice and sugar. Bring mixture to a full rolling boil. Boil hard, uncovered, till syrup sheets off metal spoon, 8 to 9 minutes. Remove from heat; quickly skim off foam with metal spoon. Pour at once into hot sterilized jars to within 1/2 inch of top. Wipe rims. Seal with metal lids and screw bands. Invert jars; turn upright and cool.

7. makes 4 half-pints.

8. For last set of ingredients: Sterilize jars. In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in liquid saccharin. Pour into hot, sterilized jars. Seal, cool and store in the refrigerator.

9. makes about 3 half-pint jars.

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