Recipe by Dib's
I like this better than "plain" grape jelly.
Top Review by Mrs.Stanley
I used this recipe in the past and will be using it again this week. The apple gives it a little something extra. You can look up the temp needed for the jelly point online - I didn't have trouble with this setting up, and with this being my first try at jelly, I was so pleased with the consistency, clarity, color and taste! No better way to use this year's bumper crop of grapes. Thanks!
- 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 See How It's Made
- Place grapes in a large bowl and mash.
- Place grapes, apple slices and water in a large stainless or enamel pot.
- Bring to a boil, reduce heat and simmer for 30 min.
- Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
- Restrain through another damp jelly bag.
- If you want you can now save the pulp for grape butter.
- 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.
- Stir in sugar and return to a full, rolling boil until the jell point is reached.
- Remove from heat and skim.
- Ladle into steril hot jars leaving 0.125 inch head space.
- Process for 5 min in a boiling water bath at altitudes up to 1000 feet.