posted by Southern 09-06-98 7:04 PM
Grape Jelly
3-1/2 pounds grapes
1-1/2 cups water
1 package pectin
7 cups sugar
1/2 teaspoon margarine
8 canning jars with lids and rings (enough to hold 8 cups)
Boil jars and lids at least 10 minutes, then let stand in hot water until ready for use.
Cover grapes with 1-1/2 cups water in a saucepan. Bring to a boil, then simmer for 10 minutes. Strain juice from seeds into a kettle, yielding about 5 cups. (To get all juice, use a spoon to press grapes against the sides of a strainer.) Add pectin and margarine to juice, stirring well. Bring to a rolling boil. Have someone else pour in sugar while you stir. Boil one minute, stirring
constantly. Remove from heat. Skim off foam.
Meanwhile, use tongs to remove lids and jars from hot water. Drain. Use a ladle to fill each jar with jelly up to 1/8 inch from the top. Wipe rim of jar, place lid on jar, and screw on ring. Turn the jars over for 5 minutes and then turn
upright. Check the seal by pressing down on the center of the lid. (It should not spring back.) Cool completely, then rinse sides of jars.
SOURCE: Certified Master’s Michigan Recipes (http://www.ring.com/certifie/grpjelly.htm)