Quantity: 8 to 9 half-pints
Jar size: half-pints or pints
Ingredients:
5 cups grape juice (about 3½ pounds Concord grapes and 1 cup water)
1 package powdered pectin
7 cups sugar
Instructions:
1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
2. Sort, wash, and remove stems from fully ripe grapes.
3. Crush grapes, add water, cover, bring to boil on high heat. Reduce heat and simmer for 10 minutes.Do not overcook; excess boiling will destroy the pectin, flavor and color.
4. Extract juice:
5. Measure juice into a large saucepan. Add pectin and stir well.
6. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.
7. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.
8. Remove from heat; skim off foam quickly.
9. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.
10. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.
11. Process in a boiling water or steam or pressure canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner or Steam Canner
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |
Source:
So Easy to Preserve, 6th edition, 2020