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Grape Jelly..........Lesley Pappa
 

Ingredients:
 

5 cups grape juice/pulp (From 2 quarts of grapes off of stems)
7 cups sugar
1 package Sure Jell

1/2 cup water
1/2 tsp. butter (controls foam)

Prepare grapes:


Fill large pot with 2 heaping quarts of grapes.
Add 1/2 cup water.
Bring to low boil, simmer 10 minutes (or until grapes are soft and falling apart).
Mash and strain in cone colander.

Reserve 5 cups of juice/pulp.


Cook jelly:

 

In large pot mix juice/pulp, 1 package Sure Jell and butter.
Bring to full rolling boil on high heat, stirring constantly (about 8 minutes to boil).
Stir in sugar quickly, return to full rolling boil, stir constantly for exactly 1 minute (about 5 minutes to boil).
Remove from heat, skim off foam.
Fill jars 1/2 inch from top.
Ready for canning, or paraffin wax or just refrigerate.

 

Paraffin:

 

Melt in double boiler.

Clean inside rim of jelly jar.

While jelly is hot, cover with 1/8" layer of wax (1 TBL.)

When cold, add another 1 TBL. wax, tilt to seal completely.

 

 

NOTE: Recipe makes 9-10 8oz. jars
 

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