Tuesday, October 11, 2011

Grape Jelly

5 c of grape juice
4 c granulated sugar
1 package of Sure Jell Pectin
10 sterilized half pint jars

Boil juice, adding half the sugar and sprinkling in pectin. Stir well and bring to a rolling boil. Boil for one minute and then add the other 2 cups of sugar, stirring well. Continue to boil for 2 to 3 more minutes. Turn off stove. Strain foam off the surface and set out jars, bands, and lids.

Pour, leaving 1/2 inch clearance between juice level and lid. Boil water in canner and then set in jars. Boil covered for 10 minutes. Remove lid and continue to boil for 5 more minutes. Remove using the tongs and set on dish towels to cool.

During the next hour the lids will pop and then the jar can be stored. It takes about one week for the jelly to "jell", so be patient. Use within 6 months for best flavor.

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