Concord Grape Jelly

By Padfoot N Luna

Ingredients

• 4-1/2 cups grape juice
• 6 tbsp Ball® brand RealFruit® Classic Pectin
• 1/2 tsp butter or margarine (optional)
• 5 cups granulated sugar
• 6 Ball® brand Half Pint (8 oz) Glass Preserving Jars with Lids and Bands

Preparation

Step 1

PLACE juice in an 8-quart saucepan. Gradually stir in Ball® brand RealFruit® Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jelly.
LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.