Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Food mill or jelly strainer
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Grapes (concord is customary, but any grape will work): 2.3 kg / 5 lbs / or 1.25L unsweetened grape juice
Bottled Lemon Juice: 60ml/ 0.25 cups
Water: 120ml / 0.5 cups
Pectin: 85g / 1.5 package / 10 tbsp
Granulated sugar: 800g/ 4 cups
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit
Wash the grapes thoroughly and remove any stems
Crush the grapes to extract the juice using a food mill, food processor or juicer
Place the crushed grapes in a pot, add the water and lemon juice.
Bring to a boil then reduce heat and simmer for 10 minutes.
Take off the heat and allow to cool slightly.
Place the crushed grapes in a jelly bag and gently squeeze to remove the juice. You should have about 5 cups of juice.
3.Measure Sugar and Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
4. Cook Juice with Pectin
Combine the juice with the pectin mixture in a large pot.
Bring to a full rolling boil over medium-high heat, stirring frequently.
5. Add Sugar
Add the remaining sugar all at once.
Return to a full rolling boil and maintain a hard boil for 1 minute.
Remove from heat.
6 Skim Foam (Optional)
Remove any foam from the surface.
7. Test for Gel Set
Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.
If not, return to heat with a small amount of additional pectin and reboil for 1 minute.
8. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
9. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 5 minutes
Adjust for altitude:
1,001–6,000 ft: 10 min
Above 6,000 ft: 15 min
10. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.