Concord Grape Jelly Recipe

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.