Concord Grape Juice/Jelly
Ingredients
- 7 # Concord Grapes (Weigh After Stemming. Fills About Two Gallon Freezer Bags)
- Roughly 3 c sugar
Instructions
- Heat grapes to 190 while mashing with a potato masher. Simmer at 190 for 10 minutes. DO NOT boil.
- Strain grapes through a fine strainer/cheesecloth. Let juice sit in refrigerator 12-24 hours so that crystals and sediment can settle out.
- Strain again while being careful not to disturb sediment.
- Heat to 190 degrees while adding sugar. Test with 2c sugar, then a little more. Depends on the acidity. In 2021 we needed 3 c. Can in quart or pint jars with 1/4" headspace for 15 minutes.
- To serve, pour the jar in a pitcher, fill the jar with water and pour that into pitcher also. Stir.
Notes
In 2021 we canned 14 pounds that were previously frozen in four, one gallon freezer bags. Tested sugar/water mixture and wound up needing 1.5 cups for every 3.5# of grapes. 14 pounds of grapes made 3 gallons/12 quarts of juice.
To make jelly, keep a note of how much sugar is estimated to be in each quart. Jelly with pectin needs 5 cups of grape juice with 5 cups of sugar.
