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Concord Grape Jelly Recipe

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This recipe for Concord Grape Jelly, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Saturday, September 20, 2008


5 cups prepared fully ripe concord grape juice (about 3 1/2 pounds of fully ripe grapes)
1 1/2 cups water
1 box pectin, Sure-Jell or Bali Brand
1/2 tsp butter or margarine (to reduce foaming)
7 cups sugar

Wash, stem and crush grapes thoroughly, one layer at a time. (I use a lipped cookie sheet and a potato masher). Place grapes, skins along with their juice in large saucepan with 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer on low heat for 10 minutes, stirring occasionally.

Place three layers of damp cheesecloth or jelly bag in a large bowl. Pour grape mixture into cheesecloth. Tie cheesecloth closed; hang over bowl and let juices drip into bowl until dripping stops. Press gently. Don't squeeze too hard or the jelly may become turbid.

Wash jars, lids and screw bands in hot soapy water; rinse with warm water. Pour boiling water over lids in saucepan off heat. Let stand in hot water until ready to use.

For each batch of jelly,measure exactly 5 cups of juice into a saucepan. Stir in pectin; bring mixture to boil that doesn't stop boiling when stirred. Stir in sugar all at once and keep stirring until dissolved. Stir constantly. After one minute remove from heat.

Skim off foam; ladle into hot prepared canning jars, leaving 1/4 head space. Wipe top edge of jars with damp towel. Dry lids and place on jars and screw rings onto jars finger tight.

Process in boiling water for five minutes. Set jars aside and let stand for 12 hours. Covers that do not pop downward or jars are not full place in refrigerators and use within two weeks.

Alternatively turn jars upside down for 5 minutes and turn upright again. Doing this will eliminate processing in boiling water canner for five minutes.




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