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Grape Jelly

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 4 pounds Concord grapes
  
• ½ cup water
  
• 4 cups sugar
  






Instructions



1. Rinse grapes and remove the stems. Combine grapes with water in a heavy, nonreactive 4-quart pan. Bring to a boil, slow to a simmer, cover the pot, and cook for 30 minutes. Occasionally stir and crush the grapes against the side of the pan.
   
   
2. Strain juices from the fruit through a cheesecloth-lined sieve for 2 hours. Measure and reduce juices to 4 cups. Bring grape juice to a boil. Add sugar, ½ cup at a time, allowing liquid to return to a boil before adding more. Cook to the jell point, which is 8 degrees above the boiling point measured on your thermometer. This will take about 5 minutes. Maintain the boil for a full minute after reaching the jell.
   
   
3. Off heat, skim and ladle into hot, sterilized jelly jars to within ¼ inch of the lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 4 ½ cups
   
   
   
   • Grape Jelly with Fresh Thyme:
   Steep completed jelly in the pan with three 6-inch sprigs of fresh thyme for 5 minutes. Remove thyme and proceed to fill and seal the jars.