Ingredients
4 lb. ripe Concord grapes
1 Granny Smith apple
1/2 c. water
2 1/4 c. sugar
Preparation
Step 1Put the grapes and apple in a large pot and add 1/2 cup of water. Bring to a boil, cover, and simmer over low heat until very juicy, about 10 minutes. Strain the juice through a fine sieve set over a large bowl.Step 2Strain the juice again through several layers of dampened cheesecloth, without pressing or squeezing; you should have 3 cups.Step 3In a very large saucepan, boil the grape juice and sugar over moderate heat, stirring, until the jelly falls off a cool spoon in sheets and registers 220 degrees F on an instant-read thermometer, about 18 minutes.Step 4Pour the jelly into hot, sterilized canning jars to within 1/4 inch of the rims. Seal. Submerge the jars in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the jar lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals.
