Apple Grape Jelly

I like this better than "plain" grape jelly.

• Ready In: 3 hrs 10 mins
• Yields: 4 half pints

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.