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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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I like this better than plain grape jelly. Ingredients:
4 lbs concord grapes, 1/2 a bit under ripe-stemmed |
3 tart apples, sliced very thin (don't peel or core) |
1/2 cup water |
2 teaspoons lemon juice |
4 cups sugar |
Directions:
1. Place grapes in a large bowl and mash.
2. Place grapes, apple slices and water in a large stainless or enamel pot.
3. Bring to a boil, reduce heat and simmer for 30 min.
4. Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
5. Restrain through another damp jelly bag.
6. If you want you can now save the pulp for grape butter.
7. Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
8. Stir in sugar and return to a full, rolling boil until the jell point is reached.
9. Remove from heat and skim.
10. Ladle into steril hot jars leaving 0.125 inch head space.
11. Process for 5 min in a boiling water bath at altitudes up to 1000 feet.
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