I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, October 15, 2013

Grape Jelly

This is labor intensive but it is so worth it.  The flavor just bursts.   It will the best grape jelly that you have ever had.

(8 pints)

*4 pounds ripe concord grapes
*1 (1.75 ounce) box of fruit pectin
*1/2 teaspoon butter
*7 cups granulated sugar

~Wash grapes & drain.
~Put grapes into a large saucepan & cook over medium heat until grapes are softened.
~Place about 2 cups of grapes into a Jelly Strainer or layered cheesecloth over a bowl.
~Keep doing this until you have 5 cups of grape juice (you can add unsweetened pure grape juice if needed)
~Bring grape juice to a boil, over medium heat.
~Reduce heat.
~Cover and simmer for 10 minutes.
~Add fruit pectin to juice & mix well.
~Add butter.
~Turn heat up to high heat, and bring to a full rolling boil for 1 1/2 minutes, stirring constantly.
~Stir in sugar all at one time.
~Bring back to full rolling boil for 1 to 1 1/2 minutes, stirring constantly.
~Remove from heat.
~Skim off any foam.
~Pour hot jelly into sterile jars, leaving 1/2 inch headspace.
~Wipe tops of jars making sure any jam residue in removed.
~Process in a hot water bath for 10 minutes.
~Remove from water bath and let cool.
~Listen for the ping sound.  This means that your jelly has sealed.
~Let sit for 24 hours before storing in a cool, dry space.

**If you feel a bubble in the lid after it's cooled, this means it did not seal.  Either start the water bath again, with a new lid, or just store in the refrigerator.

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