Grape jelly

 
                                Grape Jelly
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 32   Preparation Time :24:00
 Categories    : Canning, Preserves, Etc.         Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        red grapes -- underripe
    1      large         apple
      1/2  cup           water
    3      cups          sugar -- (approximate)
 
      Wash grapes and place in a large kettle. Mash slightly. Wash apple and
 cut into slices, but do not core or seed. Add apple to grapes, with 1/2 cup
 water. Quickly bring to a boil and boil until grapes soften, about ten
 minutes. Drain through a damp jelly bag, without pressing pulp. Refrigerate
 juice overnight. Strain again to remove tartrate crystals.
      Measure juice into a large kettle. For every cup of juice, add 3/4 cup
 sugar (there should be about four cups of juice). Bring to a boil over medium
 high heat and cook until mixture reaches jelly stage, 220 degrees F on a candy
 thermometer. Skim foam off surface and pour jelly at once into sterilized,
 half-pint glasses. Seal with paraffin.
 
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 NOTES : Concord grapes make the best jelly, and should be slightly underripe.
 Wash well, but they need not be seeded.