Cardamom Grape Jelly

READY IN: 1hr 15mins
YIELD: 6 pints


  • 3 12
    lbs concord grapes, stemmed, washed making 5 cups of juice
  • 1 12
    cups water
  • 1
    (1 3/4 ounce) box dry pectin
  • 6 -7
    cups sugar (this calls for 7 but 6 is sweet enough and does thicken to a jell)
  • 1
    tablespoon green cardamom pods, crushed and placed in a tea infuser


  • Place cardamon in a tea leave holder or cheese cloth.
  • Cook grapes and cardamon in water in a covered saucepan.
  • Strain mixture through cheesecloth overnight.
  • Measure 5 cups of the juice and pour into a 5-quart kettle with the cardamom.
  • Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.
  • Brushing sides of pot with a wet pastry brush.
  • Boil rapidly ONE minute, stirring constantly.
  • Add sugar and cardamom and boil rapidly again for one minute.
  • Remove jelly from heat, remove cardamon and discard, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each jar. Process in water bath for 10 minutes.