Grape Jelly

1. 1

   In a large Dutch oven, crush grapes with potato masher.

2. 2

   Add 1 cup water. Bring to a boil, stirring occasionally.

3. 3

   Reduce heat, cover and simmer for 10 minutes.

4. 4

   Transfer mixture to dampened jelly bag or colander lined with 3 layers of fine cheese cloth set over large bowl.

5. 5

   Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.

6. 6

   In a large clean Dutch oven, bring juice and pectin to boil.

7. 7

   Stir in sugar.

8. 8

   Bring to a rolling boil, stirring constantly. Boil vigorously, stirring, for 1 minute.

9. 9

   Remove from heat and skim off any foam.

10. 10

    Pour into prepared 1 cup canning jars, leaving a quarter of an inch headspace.

11. 11

    Seal with prepared discs and bandsProcess in boiling water canner for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.