Makes 4 pints
- 4 lb pounds Concord grapes
- 1/2 cup water
- 7 cups sugar
- 1/4 cup (1 packet) liquid pectin
- In a large pot, crush the grapes with the back of a wooden spoon. Add the water and bring the mixture to a boil over medium high heat.
- Reduce heat to medium low and simmer, stirring occasionally, until the fruit breaks down, about 10 to 15 minutes.
- Skim away any foam that rises to the surface as the fruit cooks.
- Strain the mixture through a fine mesh sieve, pressing to release as much juice as possible, reserving the juice (this should yield about 8 cups), and discarding the grape seeds and skins.
- Return the juice to the pot and stir in the sugar. Bring the mixture to a boil over medium high heat.
- Stir in the pectin and continue to simmer, stirring frequently, until the mixture thickens, about 2 to 3 minutes more. Test the jelly for the proper texture (place a small plate in the freezer; spoon about 1 teaspoon of jelly on the plate, and if it runs slowly down the plate when tilted, it is ready).
- Pour jelly into prepared jars for canning (see chef’s note) or a covered container.
Chef’s Note: This jelly can be processed in a hot water bath, if desired. Because proper technique is so important to successful and safe canning and preserving, make sure to consult instructions in the CIA’s book Preserving or consult the USDA’s Complete Guide to Home Canning. Processed, this jelly will keep for up to 1 year. Once jars have been opened, keep them in the refrigerator, where they will last for up to 2 months.