To Make Grape Juice: Collect approximately 3-4 pounds of
grapes. Wash, discard stems, and mash grapes. A potato
masher workes best. Place in 4-5 inch deep pot, add 1 1/2
cups of water and bring to boil. Turn down the heat and
simmer for 10 minutes. Using cheesecloth or a jelly strainer,
strain the mixture. Be careful not to squeeze the cheesecloth
or strainer too much because it MAKES A BIG MESS and it
will keep your jelly from being clear.
To make Jelly: Put exact amount of prepared juice in 6 or 8
quart pot. Put exact amount of sugar in SEPARATE BOWL
close to the stove. Stir in 1 box of Sure Jell. Bring mixture to
full rolling boil on high heat stirring constantly. Stir in sugar
very quickly. Stir constantly and when the mixture returrns to
a full rolling boil, continue boiling for exactly 1 minute. Remove
from heat. Use a tablespoon to skim off any foam. Put the
foam in a bowl to reward yourself later. If you have a lot of
foam,next time a 1/2 tsp of butter or margarine. The juice can
be frozen and made into jelly later.
Ladle quickly into hot jelly jars. A funnel makes this easier.
Fill the jars within 1/8 inche from the top. Wipe the jar rims
and threads to get any spills off. Cover with two-piece lids.
Screw bands on tightly. Place jars in hot water bath covering
them with 1-2 inches of water. Bring water to a gentle boil for
5 minutes in Oklahoma and Maryland and 15 minutes in
Montana. Remove jars with tongs and place upright on a
large bath towel. Cover jars with another large towel and let
stand for 24 hours at room temperature. The towels catch
the glass and jelly should a jar explode from cooling too fast.
If the center of the lid does not sink in at the end of the 24
hours, you did not get a good seal so you have to put that jar
in the refrigerator to eat now. The jars that have a good seal
are good for at least a year.