Freezer Grape Jelly

By Hklbrries

For ease in extracting juice, heat grapes slightly; then crush, using a potato masher or food mill. For clearer jelly, allow juice to drop through the cloth several hours without squeezing.

Ingredients

• 1 3/4 cups prepared Concord grape juice (about 2 pounds fully ripe grapes)
• 1/4 cup vinegar
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 4 cups (1 3/4 pounds) sugar
• 2 tbsp water
• 1 pouch liquid fruit pectin

Details

Servings 4

Preparation

Step 1

To prepare the juice: Thoroughly crush 2 pounds of Concord grapes, one layer at a time. Place crushed fruit in jelly cloth or bag and squeeze out juice. Measure 1 3/4 cups into large bowl or pan. Stir in vinegar and spices.

To make the jelly: Thoroughly mix sugar into juice. Mix water and fruit pectin together; stir into juice. Continue stirring about 3 minutes (a few sugar crystals will remain). Quickly pour into jars or cartons. Cover at once with tight lids. Let stand at room temperature until set (may take up to 24 hours). Store in freezer. If jelly will be used within 2 or 3 weeks, it may be stored in the refrigerator.