Concord Grape Jelly

Today I had a new adventure in cooking:  I made grape jelly!  It is really good, and it isn't hard to make at all.  I suggest you make some of your own, it's far better than what you will find at your local super market.

Ingredients:
5 C prepared juice (Buy about 3.5 pounds of fully ripe, loose skinned grapes)
1 1/2 C. water
1 box Sure Jell
1/2 tsp butter or margarine
7 C granulated sugar, measured into a separate bowl

You will also need your canning supplies, and 8 to 12 half pint jars with 2 piece lids. 

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush grapes thoroughly, 1 layer at a time. I suppose you could crush your grapes up with a potato masher, but I used my handy-dandy food processor.  It worked just fine.  I did use seedless grapes, though.  I think if you were to use grapes with seeds in them, you wouldn't want to use a food processor.  The seeds might make your jelly bitter.  

Place mashed grapes in large saucepan; add water. Bring up to boil. Reduce heat to low; cover and simmer 10 min, stirring occasionally. 

Scooping hot mashed grapes into jelly bag.

Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Be really careful pressing the bag, the juice is still REALLY hot!

Fresh grape juice!

Measure exactly 1-1/4 qt. (5 cups) prepared juice into 6- or 8-qt. pot.Stir pectin into juice in pot. Add butter to reduce foaming. 

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar, all at once. Return to full rolling boil and boil exactly 1 min, stirring constantly. 

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. 

Be careful not to get too many jars out of the hot water at once, you want the hot jelly to go in to hot jars!

Wipe jar rims and threads with the corner of a clean damp kitchen towel. Cover with 2-piece lids. Screw bands finger tight. 

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)