Quantity: 10 half-pints
Jar size: half-pints or pints
Ingredients:
6½ cups sugar
2½ cups water
2 pouches liquid pectin
3 six-ounce cans (2¼ cups) frozen concentrated grape juice
Instructions:
1. Sterilize canning jars and keep hot; prepare two-piece canning lids according to manufacturer's directions.
2. Stir the sugar into the water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute.
3. Remove from heat. Stir in pectin. Add thawed concentrated grape juice and mix well.
4. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.
5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.
6. Process in a boiling water or steam 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