For the grape juice:
- 8 cups grapes
- 3-4 cups water (just enough to cover the grapes)
For the jelly:
- 3 cups grape juice
- 2 cups berry sugar
- 1 Tbsp freshly squeezed lemon juice
To make the juice:
- Remove the stems, and gently wash and drain the grapes.
- In a large stainless steel pot, add the grapes and just enough water to cover them.
- Bring to a boil over medium high heat, stirring and crushing the grapes occasionally, just until the grapes are softened, 5 to 10 minutes.
- Transfer crushed grapes to a dampened jelly bag set over a bowl.
- Cover the sides with plastic wrap to avoid any splashing, and let drip for at least 2 hours or overnight to collect the juice.
To make the jelly:
- Wash jars and lids. Place jars in a big pot filled with water and heat to a simmer (180° F - 80° C). Place the lids after you turn off the water, when the water it's still hot but not simmering anymore.
- Keep them warm on a baking dish in a 250° F oven until ready to use.
- In a large stainless steel saucepan, combine the grape juice with the sugar and lemon juice.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil hard, stirring frequently, and skimming off the foam, for about 20-25 minutes, or until mixture begins to thicken and have that sheen on top.
- Quickly pour hot jelly into hot jars, leaving 1/4 inch space from the top.
- Wipe rim, put lid on and screw tight.
- Place jars in canner, ensuring they are completely covered with water, place lid on.
- Bring to a boil and let boil for 10 minutes.
- Remove lid and let cool for 5 minutes before taking jars out of canner and storing.
Remember that there is added time as you let the grapes drain the juice into a bowl.
Anywhere from 2 hours to overnight.
- Prep Time: 30 minutes