INGREDIENTS

• 5 cups grape juice (from 5 pounds grapes)
• 6 cups sugar
• 1 box (1.75 oz) Powdered Pectin (I like Sure-Jell)
• 1 Tablespoon Lemon Juice
• 1 Teaspoon butter

INSTRUCTIONS

JUICING GRAPES FOR JELLY

1. To extract grape juice, steam the grapes in a stockpot or saucepan. Add 1/2 cup water.
2. Bring the mixture to a boil while mashing the grapes to encourage them to release the juice. Continue to cook until the grapes completely fall apart, about 10-20 minutes.
3. Remove from heat and strain through a jelly bag or double layer or cheesecloth. Allow the juice to strain for at least 2 hours.
4. Refrigerate the juice overnight to allow tartrate crystals to separate out.
5. Strain the cold juice through the cheesecloth again. Pour carefully, and leave the tartrate crystal sediment behind at the bottom of the jar. Not all grapes form visible tartrate crystals, but this is a good precaution anyway and will prevent crystals in the finished grape jelly.
6. If you’re starting with purchased grape juice, skip these steps and begin below.

MAKING GRAPE JELLY

1. Add 5 cups of grape juice to a large heavy-bottomed saucepan, ensuring that the pot is filled no more than 1/3 of the way (mixture will foam). Add the powdered pectin and stir to dissolve. (Don’t add the sugar yet.)
2. Add lemon juice and butter.
3. Bring the mixture to a boil over high heat and boil 1 minute.
4. Add the sugar and stir to dissolve. Bring the mixture back to a hard rolling boil (jelly will boil even when you are stirring it) and boil 1 minute before turning off the heat.
5. Ladle the grape jelly into prepared jars, leaving 1/4 inch headspace. Skim off any bubbles and foam. Add lids and ring,
6. Process in a water bath canner for 5 minutes, turn off heat and remove lid. Let jelly jars sit in hot water for 5 more minutes. Remove and cool on rack.
7. Check jar seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars should maintain quality on the pantry shelf for 12-18 months.