Recipe(tried): Old fashioned Grape Jelly

Following is the recipe that I use to make Grape Jelly from our grapes (both wine and concord grapes) and my family and friends always ask for more!

It's not really hard, and can be done over several days, or you can freeze the juice until you are ready to can. The less ripe grapes add more pectin, which helps the jelly set, the fully ripe grapes add a richer flavor.

Old Fashioned Grape Jelly

6 pounds Concord Grapes (I also add Baco Noir grapes to mine)
(Use about 4-1'2 pounds of fully ripe grapes and about 1-1/2 pounds firm yet ripe grapes)
3/4 cup water
3-3/4 cups sugar

1. Wash & stem grapes. Crush grapes in a 6-8 quart Dutch oven or kettle. Add the water. Bring to a boil over high heat, then reduce heat. Cover and simmer for about 10 minutes or till grapes are very soft.

2. Using a jelly bag or a colander lined with several thicknesses if 100% cotton cheesecloth, strain the mixture (this will take about 4-1/2 hours - if pushed for time, just fold up the ends and press the juice out, but be warned that your hands will be purple before you are done!). You should have about 7 cups of juice. Chill the juice for 12 to 14 hours. Strain again thru a jelly bag or cheesecloth.

3. Place juice in a Dutch oven or kettle. Add sugar;stir to dissolve. Bring to a full rolling boil. Boil hard, uncovered, till syrup sheets off a metal spoon or reaches 220 degrees F on a jelly thermometer. This will take about 20 minutes. Remove from heat. Quickly skim off foam with a metal spoon.

4. Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process jars in a boiling water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 5 half-pints.(70 one-tablespoon servings).

Note: Do not try to double this recipe - your jelly will not set up properly. You must do two batches when boiling. I found out the hard way.

Nutrition facts per serving:
62 calories, 0g total fat(0g saturated fat), 0mg cholesterol, 1mg sodium, 16g carbohydrates, 1g fiber, 0g protein