Grape Jelly

• 3 1/2 lb. Concord grapes
• 1/2 c. water
• 7 c. sugar
• 1 (3 oz.) pkg. liquid fruit pectin

1. Soak and wash grapes; remove stems.
2. Crush grapes and add to water in a Dutch oven, mixing well.
3. Cover and place over high heat and mixture comes to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Press mixture through a cheesecloth or strainer, extracting 4 cups juice.
6. Allow juice to sit overnight in a cool place.
7. Strain juice through a cheesecloth.
8. Combine juice and sugar in a large Dutch oven, stirring well.
9. Place over heat. Cook, stirring constantly, until mixture comes to rapid boil.
10. Add pectin and bring to boil.
11. Boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon.
12. Pour quickly into hot sterilized jars.
13. Leave 1/2-inch headspace.
14. Seal with layer of paraffin.
15. Cover with lids.
16. Yields 4 pints.

concord grapes, water, sugar, liquid fruit pectin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=493847 (may not work)