Concord Grape Jelly
I have a grape vine that is very old and produces the tastiest concord grapes. Every year, in September, they are ready to harvest. With a bucket full of grapes to use, I make grape juice and, of course, delicious concord grape jelly. This concord grape jelly is sweet and full of grape flavor. I really like that this one is not too sweet like the store jelly that has way too much sugar. I like tasting the grape flavor and spreading it one toast and sandwiches.
How to make concord grape jelly- part one (juice)
Start with picking and washing at least 4 quarts of grapes. Having too many is better than shorting yourself and not getting enough juice.
Place grapes Into a large heavy bottom stock pot. Pour water into pot to cover the bottom. Just enough so grapes do not scorch.
Heat grapes up to simmer for at least 10 minutes. Use a potato masher and crush grapes to get out juice.
Liquid should be dark purple and grapes skins should be more translucent as the color goes into the liquid.
Turn off heat and let the liquid cool slightly before transferring it.
Dampen a berry strainer bag and set up the berry straining kit. or use several layers of cheese cloth inside a strainer that is hovering over a large collection bowl.
Pour the grape liquid into the strainer system and let the juice slowly drip out over the next few hours or over night. Pressing and forcing the liquid to come out will make the juice cloudy. I do stir it slightly to keep the skins and seeds off the bag.
Once all the juice is drained, either refrigerate or use the juice for making jelly. 5 cups of grape juice is needed for this recipe.
Part two (jelly)
Gather 9 half pint jars, lids and bands. Make sure they are completely clean and sanitized.
In a large canning pot, add in all the jars and cover with water. Turn on the heat and keep them hot until ready to fill the jars with the jelly mixture.
Measure out 6 cups of cane sugar, set aside.
Measure out 6 tablespoons of powdered pectin, set aside.
In an extra large heavy bottom stock pot, pour in 5 cups of grape juice.
Whisk in powdered pectin until completely dissolved.
Keep whisking to prevent scorching on the bottom.
Heat juice until boiling and the bubbles can not be stirred down. Caution, the liquid will more than double when boiling.
Quickly add in all the sugar and keep stirring for one full minute.
Turn off heat.
Take out jars from hot water bath with canning tongs and set on a wooden or heat resistant surface.
Ladle grape jelly into the jars. I use a wide canning funnel to help the jelly go into the small jars.
Wipe the jars clean and screw on lid with band. Tighten lids with finger strength.
Place jars back into hot water and boil for 10 minutes.
Turn off heat and let jars sit for 5 minutes.
Take out jars and let them cool down for 12 to 24 hours. Lids will seal shut and make a pop sound.
Sealed jars with be self stable for 18 months or when ever the jar company you use recommends.
Label and date all jars.
Any jars that did not seal, place in the refrigerator and use within 3 months. I will also manually seal jars with hand pump to keep them for longer.
Print Recipe
Concord Grape Jelly
Sweet concord grape jelly perfect for toast and sanwiches.
Ingredients
- 4 quarts of freshly picked concord grapes (5 cups of grape juice)
- 6 cups of cane sugar
- 6 Tablespoons of powdered pectin
Instructions
Make the juice.
1. Start with picking and washing at least 4 quarts of grapes. Having too many is better than shorting yourself and not getting enough juice.
2. Place grapes Into a large heavy bottom stock pot. Pour water into pot to cover the bottom. Just enough so grapes do not scorch.
3. Heat grapes up to simmer for at least 10 minutes. Use a potato masher and crush grapes to get out juice.
4. Liquid should be dark purple and grapes skins should be more translucent as the color goes into the liquid.
5. Turn off heat and let the liquid cool slightly before transferring it.
6. Dampen a berry strainer bag and set up the berry straining kit. or use several layers of cheese cloth inside a strainer that is hovering over a large collection bowl.
7. Pour the grape liquid into the strainer system and let the juice slowly drip out over the next few hours or over night. Pressing and forcing the liquid to come out will make the juice cloudy.
8. Once all the juice is drained, either refrigerate or use the juice for making jelly. 5 cups of grape juice is needed for this recipe.
Make the jelly.
1.Gather 9 half pint jars, lids and bands. Make sure they are completely clean and sanitized.
2. In a large canning pot, add in all the jars and cover with water. Turn on the heat and keep them hot until ready to fill the jars with the jelly mixture.
3. Measure out 6 cups of cane sugar, set aside.
4. Measure out 6 tablespoons of powdered pectin, set aside.
5. In an extra large heavy bottom stock pot, pour in 5 cups of grape juice.
6. Whisk in powdered pectin until completely dissolved.
7. Keep whisking to prevent scorching on the bottom.
8. Heat juice until boiling and the bubbles can not be stirred down. Caution, the liquid will more than double when boiling.
9. Quickly add in all the sugar and keep stirring for one full minute.
10. Turn off heat.
11. Take out jars from hot water bath with canning tongs and set on a wooden or heat resistant surface.
12. Ladle grape jelly into the jars. I use a wide canning funnel to help the jelly go into the small jars.
13. Wipe the jars clean and screw on lid with band. Tighten lids with finger strength.
14. Place jars back into hot water and boil for 10 minutes.
15. Turn off heat and let jars sit for 5 minutes.
16. Take out jars and let them cool down for 12 to 24 hours. Lids will seal shut and make a pop sound.
17. Sealed jars with be self stable for 18 months or when ever the jar company you use recommends.
18. Label and date all jars.
19. Any jars that did not seal, place in the refrigerator and use within 3 months. I will also manually seal jars with hand pump to keep them for longer.
