Homemade Concord Grape Jelly
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stemmed concord grapes
1Briskly boil grapes on stove top until whole grapes “pop” under the pressure of a spoon.
Transfer to a canning sieve and press the pulp.
Squeeze the left over remaining pulp through cheese cloth
2Add the thick juice to a saucepan and add sugar, cooking slowly until dissolved.
Rapidly boil until jellying point. We used the “plate test” to determine when the jelly was ready.
3Pour jelly, boiling hot, into prepared canning jars — leaving ½ inch head space per recommendation for Weck jars.
Process in boiling water bath for 10 minutes.