Recipe By : Elizabeth Powell
Serving Size : 32 Preparation Time :24:00
Categories : Canning, Preserves, Etc. Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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4 pounds red grapes -- underripe
1 large apple
1/2 cup water
3 cups sugar -- (approximate)
Wash grapes and place in a large kettle. Mash slightly. Wash apple and
cut into slices, but do not core or seed. Add apple to grapes, with 1/2 cup
water. Quickly bring to a boil and boil until grapes soften, about ten
minutes. Drain through a damp jelly bag, without pressing pulp. Refrigerate
juice overnight. Strain again to remove tartrate crystals.
Measure juice into a large kettle. For every cup of juice, add 3/4 cup
sugar (there should be about four cups of juice). Bring to a boil over medium
high heat and cook until mixture reaches jelly stage, 220 degrees F on a candy
thermometer. Skim foam off surface and pour jelly at once into sterilized,
half-pint glasses. Seal with paraffin.
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NOTES : Concord grapes make the best jelly, and should be slightly underripe.
Wash well, but they need not be seeded.
