How do I make and can Grape Jelly

Making grape jelly is a fairly straightforward process, and canning it can help preserve it for longer periods of time. Here's a step-by-step guide on how to make and can grape jelly:

Ingredients:

• 4 cups of grape juice (about 3-4 pounds of grapes)
• 1 package of powdered pectin
• 5 cups of granulated sugar

Equipment:

• Large pot
• Canning jars with lids and bands
• Canning funnel
• Ladle
• Jar lifter
• Water bath canner or large pot with a rack

Instructions:

1. Start by washing and stemming the grapes. Place them in a large pot and add enough water to cover them by about an inch.

2. Bring the grapes to a boil, then reduce the heat to medium-low and let them simmer for about 10-15 minutes, or until they're soft and have released their juice.

3. Use a potato masher or immersion blender to mash the grapes and extract as much juice as possible.

4. Strain the juice through a fine-mesh strainer or cheesecloth to remove any solids.

5. Measure out 4 cups of grape juice and pour it back into the pot.

6. In a separate bowl, mix the powdered pectin with ¼ cup of sugar. Add this mixture to the grape juice and stir well.

7. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly.

8. Add the remaining sugar all at once and stir well to dissolve. Return the mixture to a full rolling boil and let it boil for one minute.

9. Remove the pot from the heat and skim off any foam that may have formed on top.

10. Ladle the hot jelly into hot, sterilized jars, leaving about ¼ inch of headspace.

11. Wipe the rims of the jars with a clean, damp cloth, then place the lids on top and screw on the bands.

12. Use a jar lifter to place the jars in a water bath canner or large pot with a rack, making sure the jars are completely covered with water. Bring the water to a boil and process the jars for 10 minutes (adjust the time if you're at a high altitude).

13. Remove the jars from the canner and let them cool completely on a clean towel or wire rack. You should hear a popping sound as the lids seal.

14. Check the seals after the jars have cooled for 24 hours. The lids should be concave and not move when pressed in the center. Any jars that didn't seal properly should be refrigerated and used within a few weeks.

Your grape jelly is now ready to enjoy! Store the sealed jars in a cool, dark place for up to a year.