| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Canning | 32 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Concord grapes |
| 1/2 | c | Water |
| 7 | c | Sugar |
| 1 | pk | Liquid pectin (3-oz) |
INSTRUCTIONS
Recipe by: Southern Living Preparation Time: 0:30 Sort and wash grapes; remove stems, and place in a Dutch oven. Crush grapes, and add water. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes. Press mixture through a jellybag or cheesecloth, extracting 4 cups juice. Cover and let sit overnight in a cool place. Strain juice through a double thickness of damp cheesecloth. Combine juice and sugar in a large Dutch oven, and stir well. Place over high heat; cook, stirring constantly, until mixture comes to a rapid boil. Add pectin, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 8 half pints. Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn] Gilliland) on May 01, 1997
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