Wild Grape Jelly

By Hklbrries

Ingredients

• 5 pounds of wild grapes
• 1/2 cup of water
• 8 cups of sugar
• 2 ounces of pectin

Preparation

Step 1

Stem and wash 5 pounds of wild grapes. Use a ration of 3 pounds partially ripened grapes and 2 pounds of fully ripened grapes. Place into a deep saucepan and crush with a potato masher. Add 1/2 cup of water and bring the mixture to a boil. Cover and simmer for 15 minutes.

Strain the cooked fruit through a food mill, then through a jelly bag. Save the pulp for grape butter. Place the juice in a saucepan, add 8 cups of granulated sugar and bring to a boil. Add 2 ounces of liquid pectin and again boil for 1 full minute. Skim off the delightful foam, pour into jelly jars and seal.

Use proper canning procedures.