3 1/2 pounds concord grapes 1/2 cup water 7 cups sugar 1 package (3 ounce size) liquid pectin
Sort and wash grapes; remove stems, and place in a Dutch oven. Crush grapes; add water. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes.
Press mixture through a jellybag or cheesecloth, extracting 4 cups juice. Cover and let sit overnight in a cool place. Strain juice through a double thickness of damp cheesecloth.
Combine juice and sugar in a large Dutch oven, and stir well. Place over high heat; cook, stirring constantly, until mixture comes to a rapid boil. Add pectin, and bring to a full rolling boil; boil 1 minute, stirring constantly.
Remove from heat, and skim off foam with a metal spoon. Quickly pour hot mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes. Carefully remove jars from water to cool.
53 calories, 0 grams fat, 14 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
This jelly is perfect! And I agree about the butter to prevent the foam, my mom always does that too.
Jul 31, 2009
Easy to make and I cut the sugar to 4 1/2 cups. A tip - my Grandma said to put a knob of butter or margarine in while boiling - it stops the scum forming.
Oct 26, 2008
This was the easiest Jelly to make! and everyone in the family loved it! Can't wait to do this again next year!!!
Oct 24, 2007
Stgeorge Member since: October 23, 2007
Love your recipe, but a little too sweet for our liking. Is there anything I can do to alter this. Made jely for the first time from our own grapes in our backyard.
Oct 23, 2007
The recipe was great,but a little too sweet. Can I cut back on the sugar at all and still have it turn out as good. This is my first time at making jelly. Made it right from our own grapes in our backyard.