- 7
Ingredients
- 3 pounds grapes
- 7 cups sugar
- 1 pouch fruit jell pectin
Preparation
Step 1
Prepare home canning jars and lids according to manufacturer's instructions. Cover jars with water and boil 10 minutes to sterilize.
To prepare juice: Remove stems, crush one layer at a time. Bring to a boil in a large saucepot with 1/2 cup water. Boil gently 10 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice.
To prepare jelly: Combine juice and sugar in a large saucepot; bring to a rolling boil over high heat. Add liquid pectin and return to a rolling boil. Boil hard 1 minute. Remove from heat and skim foam, if necessary. Carefully ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 5 minutes in a boiling water canner. Yield about 7 8-ounce jars