Grape Jam/Jelly

Pick the grapes! (or buy them already picked)
You can use Concord grapes, red grapes or other grapes. Taste the grapes if they have good flavor then your jam/jelly will have the same flavor but intensified

Wash the jars and lids. A dishwasher works well especially if it has a sanitize cycle
If you don't have a dishwasher with a sanitize cycle you can wash the containers in hot soapy water then rinse well and sanitize the jars by boiling them for 10 minutes
Keep the jars in hot water until they are used
Keeping them hot will prevent the jars from breaking when you fill them

Put the lids into a pan of hot not quite boiling water for 5 minutes, and use the magnetic lid lifter to pull them out as needed

Take your grapes off the stem seperating and keeping the good grapes only
Any grape that has a defect toss it out. Remember "when in doubt toss it out"
Measure out 6 cups of grapes then wash under cold water in a colander
Let as much of the water run off as possible

Crush or chop the grapes with a potatoe masher or the bottom of a jar in a large pot
You want to simply break the skin to expose the inside of the grape
No hard smashing required this is a simply process
I do half the grapes at a time







Put the crushed grapes in a big pot on the stove over medium
to high heat (stir often to prevent burning at 1st) until it starts
to boil then reduce the heat and simmer for 12-15 minutes.
You just want to soften the skins to help release the juice and break down the grapes

Allow to cool slightly then run the crushed cooked grapes through
a food mill which helps to extract more juice
This not necessary but helps you get the most out of the grapes
You can simply put the grapes in a double piece of cheesecloth
 and twist to strain
You'll need 5 cups of grape juice when your done



DO NOT DOUBLE BATCHES since large batches take longer to cook you'll loose flaver and quality

Place the juice back in your large pot stirring in 6-7 cups of sugar
and bring to a full rolling boil
Add your pectin according to package instructions keep the full boil
on for one minute
I add more pectin then the directions on any package ofsame states
simply to ensure my finished product sets properly
        
Heat your dome lids in hot (but not boiling) water
Putting the lids into a pan of hot water for at least several minutes will soften up the gummed surface to ensure a solid seal during the hot water bath process

I keep a couple metal tablespoons in a glass of ice water then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like then I know the jelly is ready
If not I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute

Fill the jars to within ¼-inch of the top and wipe any spilled jelly off the top then seat the lid and tighten the ring
Then put them into the boiling water canner at this point till all your jars are full or your out of product

Keep the jars covered with at least 1 inche of water
Keep the water boiling.
Boil them for 5 minutes
Follow the directions for the pectin you are usin

Lift the jars out of the water with your jar lifter tongs and let them cool
without touching or bumping them in a draft-free place (usually takes overnight)
You can then remove the rings if you like

Once the jars are cool you can check that they are sealed verifying that the lid has been sucked down
Just press in the center gently with your finger
If it pops up and down it is not sealed
Refrigerator right away and use within a month or so

Once cooled they're ready to store in a dark, cool dry place.

Enjoy!!!