Making Jams and Jellies - Grape Jelly
with liquid pectin
4 cups grape juice (about 3½ pounds Concord grapes and ½ cup water)
7 cups sugar
½ bottle liquid pectin
Yield: About 8 or 9 half-pint jars
Procedure:
To prepare juice:
Sort, wash, and remove stems from fully ripe grapes. Crush grapes, add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.
To make jelly:
Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Recommended process time for Blackberry Preserves in a boiling water canner.
Process Time at Altitudes of : 0 - 1,000 ft - 5 min; 1,001 - 6,000 ft - 10 min; Above 6,000 ft - 15 min
Style of Pack - Hot
Jar Size - Half-pints or Pints