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Grape Jelly (no pectin)




Source of Recipe


Sunday Dinner


List of Ingredients




4 cups grape juice (about 3 1/2 pounds Concord grapes and 1/2 cup
water)
3 cups sugar


Recipe



To prepare juice: Select 1/4th firm-ripe and 3/4th fully-ripe grapes.
Wash and stem grapes. Crush grapes. Add water; cover; bring to a boil
over high heat. Reduce heat; simmer 10 minutes. Strain juice through
damp jelly bag or several layers cheesecloth. To prevent formation of
tartrate crystals in jelly, let juice stand in a cool place 12 to 24
hours; strain again to remove crystals.
To prepare jelly: Put grape juice in a large saucepot. Add sugar,
stirring until dissolved. Boil over high heat, stirring constantly, to
8 degrees F above the boiling point of water or until jelly mixture
sheets from a spoon. Remove from heat. Skim foam if necessary. ladle
hot jelly into hot, sterilized jars,leaving 1/4th inch headspace.
Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 4 half-pints.