Grape Jelly

Ingredients

• 4 cups Grapes (Concord or wild) (For green grape jelly, use grapes that are just beginning to turn.)
• 3 cups Sugar (Adjust to taste depending on the sweetness of the grapes.)
• 2 tablespoons Lemon Juice (Adds pectin and brightness.)

Instructions

1. 1Pick over the grapes, removing any stems and damaged fruit. Wash the grapes thoroughly under cold running water.
2. 2Place the grapes in a large preserving kettle or heavy-bottomed pot. Heat over medium heat until the grapes begin to boil. Mash the grapes with a potato masher or the back of a spoon to release their juices. Continue to boil for 30 minutes, stirring occasionally to prevent sticking.
3. 3Pour the cooked grapes into a jelly bag or a cheesecloth-lined colander set over a bowl. Allow the juice to drip through undisturbed for at least 4 hours, or preferably overnight. Do not squeeze the bag, as this will result in cloudy jelly.
4. 4Measure the strained grape juice. For every 4 cups of juice, add 3 cups of sugar and 2 tablespoons of lemon juice to the preserving kettle. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is dissolved. Continue to boil, skimming off any foam that forms on the surface, until the jelly reaches the setting point (220°F or 104°C on a candy thermometer). This usually takes about 10-15 minutes.
5. 5Ladle the hot jelly into sterilized jars, leaving ¼ inch headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes. Remove the jars from the water bath and let them cool completely on a wire rack. Check the seals – the lids should be concave and not flex when pressed. Store in a cool, dark place.