Apple Grape Jelly

1. 1

   Place grapes in a large bowl and mash.

2. 2

   Place grapes, apple slices and water in a large stainless or enamel pot.

3. 3

   Bring to a boil, reduce heat and simmer for 30 min.

4. 4

   Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.

5. 5

   Restrain through another damp jelly bag.

6. 6

   If you want you can now save the pulp for grape butter.

7. 7

   Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.

8. 8

   Stir in sugar and return to a full, rolling boil until the jell point is reached.

9. 9

   Remove from heat and skim.

10. 10

    Ladle into steril hot jars leaving 0.125 inch head space.

11. 11

    Process for 5 min in a boiling water bath at altitudes up to 1000 feet.

* Per serving · 4 servings · Values may vary.

No additional tips available.