Isn't that Just Grape

(Top L) This gorgeous vine canopy of Concord grapes belongs to my friend, Krista. They were lovingly planted on her family's farm, years ago by her father. I am thrilled she and her husband have shared their bounty with our family. Such a treat for us to reap the benefit of her father's hard work and dedication to farm living. 

Recipe for Grape Jelly, below.

Grape Jelly

Makes 7 cups



Ingredients:

• 5-1/2 cups Concord grape juice
• 3-1/2 cups granulated sugar
• 1 t. butter
• 1 pkg. SURE-JELL No sugar needed powdered fruit pectin

Directions:

• Prepare lids and jars by running through the dishwasher.
• Prepare juice by washing 5 lbs. Concord grapes, removing from stems and crushing. Place in a large sauce pan and stir in 2 cups of water. Bring to boil and then simmer medium-low heat for 10 minutes. Strain juice over a triple layer of damp cheese cloth. Discard fruit and pulp. Let juice rest over night to prevent crystals from forming in the jelly.
• Measure exact amount of juice into a large stock pot. (If necessary, add up to 1/2 c. water to get exact measure.)
• Measure exact amount of sugar into large bowl.
• Combine 1/2 cup sugar from measured amount and 1 pkg. SURE-JELL fruit pectin and whisk into fruit juice.  Add 1 teaspoon butter to reduce foaming. (Optional but recommended.)
• Bring juice mixture to boil on high heat, stirring constantly. Stir in remaining sugar and bring back to boil for exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and cover with two-piece lids. Screw bands on tightly.
• Put the sealed jars into a canner, cover jars with 1-2 inches water and bring to gentle boil.  Process for 5 minutes.  Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger.  If the lid springs back, lid is not sealed and refrigeration is necessary.  Let prepared jars stand at room temp for 24 hours. Store unopened jelly in a cool, dry, dark place up to 1 year. Refrigerate opened jelly up to 3 weeks. 

More beauty from around my friend's farm . . .I love Oregon!