Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs
Servings::64
Yield::8 (1 pint) jars
Ingredients
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3 ½ pounds Concord grapes
½ cup water
7 cups white sugar
1 (3 ounce) pouch liquid pectin
Directions
Gather all ingredients.
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Sort and wash grapes; discard stems. Place grapes into a large kettle and crush them.
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Add water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.
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Remove from heat; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place 8 hours to overnight to prevent the formation of crystals in the jelly.
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Strain juice through a double layer of damp cheesecloth.
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Measure 4 cups juice into a large pot; stir in sugar and bring to a rolling boil.
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Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.
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Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
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Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
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Serve and enjoy!
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