Ingredients

• 3.5 pounds Concord grapes
• 0.5 cups water
• 7 cups white sugar
• 1 , 3 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Sort and wash grapes; discard stems. Place grapes into a large stockpot and crush them.
3. 3 Add water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.
4. 4 Remove from heat; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place 8 hours to overnight to prevent the formation of crystals in the jelly.
5. 5 Strain juice through a double layer of damp cheesecloth.
6. 6 Measure 4 cups juice into a large pot; stir in sugar and bring to a rolling boil.
7. 7 Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.
8. 8 Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly.
9. 9 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
10. 10 Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
11. 11 Serve and enjoy!

Nutrition per serving