posted by SHARON 09-06-98 6:55 PM
Ball Blue Book
Grape Jelly
4 cups grape juice (takes about 3 1/2 pounds Concord grapes and 1/2 cup water)
3 cups sugar
To prepare juice: Select about one-fourth firm-ripe and three-fourths fully ripe grapes. Sort, wash, and remove grapes from stems. Crush grapes add water, cover, and bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals that have formed.
To make jelly: Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees Farenheit above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour into sterilized hot jars and seal. Yield about 3 to 4 half-pints.