Concord Grape Jelly (canning)
  • 3½ - 4 lbs. Grapes, washed & stemmed
  • 1½ c. Water
  • 1 box Powdered Pectin
  • 7 c. Cane Sugar
  1. Bring boiling-water canner, half full with water, to simmer. (If you don't have a water canner, use a deep soup pot with a kitchen towel in the bottom) Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. Stem and crush grapes thoroughly, 1 layer at a time. Place in large pot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 1-1/4 qt. (5 cups) prepared juice into 6- or 8-qt. saucepot.(I use a fine mesh strainer and just press the fruit until all of the juice is out. MUCH QUICKER)
  3. Stir pectin into juice in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  4. Ladle immediately into prepared jars, filling to within ⅛ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary - or just use the pot with the towel in the bottom) Cover; bring water to gentle boil. Process 5 min. (for altitude of 1000 ft or below) Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Recipe by Food. (Just Sayin') at