Photo courtesy www.RareSeeds.com
This grape jelly recipe is a simple alternative to store-bought jelly with all of its additives.
Ingredients
- 4-1/4 cups concord grape juice
- 7 cups organic sugar
- 1 3-ounce pouch liquid pectin
Directions
- Stir together the grape juice and sugar in a large saucepan. Bring the juice to a boil and then slowly add the liquid pectin. Now, bring the juice to a rolling boil for one minute, stirring constantly.
- Remove saucepan from the heat and skim any foam from the top of the juice.
- Pour into sterilized, hot half-pint jars, leaving 1/4 inch headspace, and adjust the lids. Process for 10 minutes in a water-bath canner. Once processed let the jars rest in the canner for 5 minutes and then remove. Then, allow the jars to rest for 12 hours before labeling.
