If you're fortunate enough to have a supply of , take advantage of the opportunity to preserve some of summer's bounty. Nothing tastes better on hot toast or biscuits than jelly made from fresh Concord grapes.
Instructions
1. Wash and stem the grapes and crush them in a large saucepan. Add water and bring the mixture to a boil. Turn the heat down, cover the mixture and simmer it for about 10 minutes.
2. Lay the cheesecloth or jelly bag in the colander and put the colander in a large saucepan. Strain the grapes and the juice through the colander and twist the bag to squeeze out the juice. A potato masher can push all the juice from the grapes. Measure to make sure you have 4 cups of grape juice.
3. Add the sugar to the juice and stir it thoroughly. Bring the mixture to a boil over high heat. Add the fruit pectin and bring the jelly to a boil. Stir in consistently for 1 minute.
4. Remove the jelly from the heat and use a metal spoon to skim the foam off the top.
5. Pour the jelly quickly into the jelly glasses and cover them with about ? inch of melted paraffin. To melt the paraffin, put it in the top of a double boiler and heat it just enough to melt. Watch closely, as paraffin can catch fire if it's overheated.
6. Allow the jars to cool and put the lids on. Label the jars and store them in a cool place.
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