Grape Jelly Recipe

• 1 green apple, such as Granny Smith
• 3 1/2 pounds stemmed fresh ripe Concord or other flavorful black grapes
• 2 cups sugar

1. Place a small saucer in the freezer to chill.
2. Grate the unpeeled apple on the large holes of a box shredder to the core; save the core.
3. In a large, heavy saucepan or pot, stir together the grapes, grated apple and core, and 1/3 cup water.
4. Bring to a boil over medium-high heat, stirring occasionally, until the grapes are broken down and the mixture is very juicy, about 20 to 30 minutes depending upon the grapes.
5. Transfer to a fine-mesh sieve set over a bowl and, using a rubber spatula, press the juice out of the grapes.
6. Discard the solids.
7. Clean the sieve and strain the juice again through the lined sieve into a clean saucepan.
8. Add the sugar to the grape juice and place over medium-high heat.
9. Bring to a boil and cook, stirring occasionally, until thickened and syrupy, about 25 minutes.
10. To test the jelly and see if it is ready, spoon a little onto the frozen saucer.
11. Let it stand for about 15 seconds.
12. If the liquid thickens to a jelly-like consistency, its ready.
13. If not, continue to cook for another minute or two.
14. Transfer the warm jelly to clean canning jars, filling them to 1/4 to 1/2 inch below the rim.
15. Process the jelly according to our , or store in the refrigerator for up to 1 month.
16. The jelly will be quite loose at first; let it set, undisturbed, for 2 days.
17. It will thicken and gel.

green apple, black grapes, sugar

Taken from www.chowhound.com/recipes/grape-jelly-31547 (may not work)