If desired, skin the grapes and blend the skins with 1 cup of sugar in a food processor; add the skin mixture to the crushed grapes before straining.
Grape jelly is a childhood favorite that can easily be made at home. Kids can even help by washing the grapes in cool running water, picking out all the grape stems or crushing the grapes with a potato masher. Store the finished jelly in sterilized canning jars with lids and enjoy with toast, in peanut butter and jelly sandwiches or on a tasty homemade biscuit.
Instructions
1. Place the clean grapes in a large, heavy pot. Use a potato masher to crush the grapes. Add about 1/2 cup water to the pot.
2. Bring the grapes to a full, rolling boil over medium heat, stirring often; cook for about 15 minutes. Turn off the heat. Strain the grapes through a mesh strainer or over cheesecloth placed inside a colander; place the strainer or colander over a large bowl to catch the strained juice. Measure the amount of juice; you should have about five cups.
3. Pour the grape juice into the large pot and add the sugar. Bring the mixture to a boil.
4. Boil the jelly mixture over low heat 20-35 minutes, skimming the foam off the top as necessary and stirring frequently.
5. Test the jelly with a candy thermometer; the temperature should be 220 degrees.
Tags: potato masher
