Easier than you think 🙂
5 cups of grape juice*
1 package powdered fruit pectin
6 cups of granulated sugar
- Prepare the canner, jars & lids.
- In a large, deep stainless steel saucepan, place grape juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
- Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until snug.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
* Preparing the juice for the jelly
- Gently wash and de-stem 4 ½ – 5 pounds grapes (best if you use Concord, Chambourcin or Vignoles). In a large stainless steel saucepan combine grapes and just enough water to prevent scorching (about a ½ cup). Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing the grapes occasionally, just until grapes are softened, 5 – 10 minutes.
- Transfer grape mixture to a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect the juice. Should yield approximately 5 cups of juice.