Categories: Jelly, jam, onserve, preserves

Ingredients

• 8 cups smashed Concord, muscadines or scuppernong grapes
• 6 cups granulated sugar

Directions

1. using your fingers, pinch individual grapes, separating skins and pulp into 2 saucepans. Bring the grape pulp to a boil over medium heat and boil, stirring frequently, until soft and discard seeds. Set aside.
2. To the saucepan with the grape skins, add enough water to prevent sticking. Bring to a boil over medium heat. Reduce heat, cover and boil gently until skins have softened and liquid is nearly evaporated, about 10 minutes.
3. Prepare a water bath canner, canning jars and lids.
4. In a large, deep stainless steel pot, combine the grape skins, grape pulp and sugar. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Boil, stirring frequently until mixture thickens and reaches 220 degrees on a candy thermometer. Remove from heat and test the gel by dipping a cold metal spoon into the hot mixture. If not gelled, continue cooking for a minute or two more and test again. When mixture reaches gel stage, skim off foam.
5. Pour the jelly into prepared jars< leaving 1/4-inch headspace. Wipe rims and adjust lids, to finger tightness. Place jars in prepared canner, insuring they are completely covered by water. Bring to a boil and process 10 minutes. Remove canner lid and let jars stand in water for 5 minutes, then remove to towel-lined table o counter top to cool undisturbed for 24 hours.

6. makes about 6 8-oz. jars

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