|Beautiful Blue-Black Concord Grapes for Jelly or Jam|
To Prepare the Juice:
I checked my pectin box and the Ball Blue Book and both called for 3-3 1/2 pounds of grapes. These were sold by the dry quart measure but I am guessing close to or just under a pound apiece. so with 4 I purchased there should be just enough for a recipe yielding 8 cups of delicious grape jelly.
First the grapes need to be washed then removed from the stems and crushed and placed into a large heavy bottomed kettle. Add 1 1/2 Cups of water and bring to a boil. Reduce to simmer, cover, and cook gently until the fruit has softened, about 10 minutes for soft fruit such as grapes.
Wash and sterilize the jars and lids to have enough for 8-9 cups of jelly. Keep the lids and bands in simmering water until you are ready to use them. Stack the clean sterile jars in the rack of the cold packer and hook the rack across the rim of the pan and bring the water to a boil beneath the jars to keep them hot. Keep another kettle of water simmering in case you need to add additional water to the bath to process. The boiling water will need to cover the filled jars by at least 1" .
To Make Grape Jelly:
Once the juice is ready measure it. Place 5 C. pure grape juice into a large pan. You may add up to 1/2 C. water if needed to make up any shortage of liquid. Add the pectin and 1/2 teaspoon of butter to keep the foam to a minimum. Using another medium sized bowl measure 7 C. of sugar and set aside for now.
Remove the rack from the bath and hook over the edge of the bottom pan and leave for 5 minutes. Then lift the rack and cans out and onto a folded layer of towel. Remove each jar carefully onto a tea towel and leave undisturbed for at least 24 hours. Store in a dark cool place for 1 year. I yielded 9 and 1/2 cups of jelly.