Wild Grape Jelly

1. 1

   In large saucepan, crush grapes with potato masher; pour in water and bring to boil.

2. 2

   Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.

3. 3

   Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.

4. 4

   Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.

5. 5

   Bring to boil over high heat, stirring constantly.

6. 6

   Stir in pectin.

7. 7

   Return to full boil and boil hard for one minute, stirring constantly.

8. 8

   Remove from heat and skim off foam with a metal spoon.

9. 9

   Pour into sterilized jars, leaving 1/8 inch headspace.

* Per serving · 4 servings · Values may vary.

No additional tips available.