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GRAPE JELLY Ingredients
Method Rinse grapes thoroughly; drain well. Remove enough from stems to yield 10 cups, discarding any wrinkled or bruised grapes. In large 26-cup pot, crush grapes with potato masher. Add 1 cup water, bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes. With measuring cup, scoop cooked grapes into jelly bag suspended over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups. Or place cooked grapes in colander-lined with triple thickness of damp cheesecloth. Bring up sides; tie top with string to form bag. Tie bag with string to cupboard handle or support bar over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups. 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. Pour into seven 1-cup hot sterilized canning jars, leaving 1/4-inch headspace. Seal and process in boiling water bath for 5 minutes. Let cool on rack. Yield: about 7 cups |
