Jelly sets at 218 to 220F on a candy thermometer.
- 6 quarts fresh concord grapes
- 1 cup water
- 3 1/2 cups granulated sugar
Wash and stem grapes. In a large saucepand or preserving kettle combine with water. Bring to a boil and cook, uncovered, for 15 minutes, stirring occasionally.
Strain through jelly bag. Allow juice to stand overnight in refrigerator. Measure juice, being careful not to use sediment. Combine 4 cups grape juice with the 3 1/2 cups sugar. Bring to a boil and boil, uncovered for 20 minutes or until a spoonful when chilled quickly has desired consistency.
Ladle into sterilized jars. Seal while hot with a thin layer of melted paraffin.
Repeat until all juice has been made into jelly.
Makes about 16 (6-oz) glasses.
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Source: Laura Secord Canadian Cook Book
Submitted By: Jean Trenholm
Concord Grape Jelly