Concord Grape Jelly

This grape jelly recipe is one of my mother-in-law's old recipes that she has given to me. At one time she would make many different flavors of jams and jellies.

Ingredients

• 3 ½ pounds Concord grapes
• ½ cup water
• 7 cups white sugar
• 1 (3 ounce) pouch liquid pectin

Directions

• Sort and wash grapes; discard stems. Place grapes into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes. Remove from heat; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place for 8 hours to overnight to prevent the formation of crystals in the jelly.
• Strain juice through a double layer of damp cheesecloth.
• Measure 4 cups of juice into a large pot; stir in sugar and bring to a rolling boil. Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.
• Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store them in a cool, dark area.