Ingredients
Method
- Wash and stem the grapes.
- In a large stainless steel saucepan, combine grapes and 2 cups of water.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat to low and use a potato masher to crush the grapes. Continue cooking for 2-3 minutes.
- Line a sieve or strainer with a couple of layers of dampened cheesecloth, set over a deep bowl.
- Pour the grape mixture into the cheesecloth-lined strainer and allow it to sit for about 2 hours for the juice to extract.
- You should end up with four cups of clear grape juice. If you don't get the required four cups, add a half cup of boiling water to your strainer.
- In a large, deep stainless steel saucepan, combine grape juice and sugar.
- Over high heat, stirring constantly, bring to a full rolling boil.
- Stir in pectin. Boil hard for one minute. Remove from heat and skim off any foam.
- Quickly pour jelly into sterilized jars, wiping the rims with a damp paper towel. Center lids on jars and secure rims to finger tight.
- Place jars in a boiling water canner for ten minutes.
- Remove jars, allow to cool, ensuring they are sealed, and store.
Notes
Pro Tip: For a smoother jelly, you can use a food mill to strain the grape mixture instead of cheesecloth. This will remove any remaining seeds and pulp, resulting in a jelly with a smoother texture.
Variation: Experiment with different grape varieties to create unique flavors of jelly. Try using red or green grapes for a twist on the classic Concord grape jelly. You can also add spices such as cinnamon or cloves for a spiced grape jelly variation. Get creative and tailor the recipe to your taste preferences!