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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