Concord Grape Jelly

Instructions:

1. Prepare a boiling water bath canner and sterilize 7 half-pint jars. Keep the jars hot until ready to fill.
2. Wash and remove the stems from the Concord grapes. Place the grapes and water into a large saucepan.
3. Bring the mixture to a boil over medium-high heat, crushing the grapes occasionally with a potato masher. Reduce the heat slightly and simmer for about 10 minutes, or until the grapes are very soft.
4. Pour the cooked grapes into a damp jelly bag or several layers of cheesecloth set over a large bowl. Allow the juice to drip naturally without squeezing to produce the clearest jelly.
5. Measure exactly 5 cups of the strained grape juice into a large saucepan.
6. Whisk the powdered fruit pectin into the grape juice. Bring the mixture to a full rolling boil over high heat, stirring constantly.
7. Add the granulated sugar all at once and return the mixture to a full rolling boil. Boil hard for exactly 1 minute while stirring continuously.
8. Remove the saucepan from the heat and skim off any foam if desired for a clearer finish.
9. Ladle the hot jelly into the prepared hot jars, leaving ¼-inch headspace.
10. Remove any trapped air bubbles if necessary, wipe the jar rims clean, and apply the lids and screw bands until fingertip tight.
11. Process the jars in a boiling water bath:

• Half-pint jars: 10 minutes
• Pint jars: 10 minutes
• Adjust processing times according to your altitude if necessary.

12. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Check that each lid has sealed properly before storing in a cool, dark place.

Variations

• Add a tablespoon of fresh lemon juice for a brighter, slightly tangy flavor.
• Mix Concord grapes with a small amount of blackberries for a richer berry taste.
• Infuse the grape juice with a cinnamon stick during cooking, then remove it before adding the pectin.
• Substitute part of the Concord grapes with red grapes for a milder flavor profile.
• Use the finished jelly as a glaze for roasted pork, chicken, or baked ham.

Tips

• Choose fully ripe Concord grapes for the richest flavor and deepest color.
• Do not squeeze the jelly bag while straining, as this can result in cloudy jelly.
• Measure both the juice and sugar accurately to ensure a proper set.
• Stir constantly once the pectin and sugar are added to prevent scorching.
• Skim the foam before filling the jars for a smoother, more attractive finish.
• Allow the jars to cool undisturbed for at least 24 hours so the jelly has time to set completely.
• Once opened, refrigerate the jelly and enjoy it within several weeks for the best quality.