Concord Grape Jelly
ready in: over 5 hrs
serves/makes: 8 cups
recipe id: 69746
cook method: stovetop
photo by: Dori
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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.
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