- This recipe makes Approximately 7 - 8 250 ml jar
3 ½ lbs of (concord) grapes
½ c water
7 c sugar
1 pkg (3 oz) liquid pectin
Sort & wash grapes and remove stems. Place in a dutch oven or large pot. Crush grapes and add water. Bring mixture to a boil. Cover and reduce heat. Simmer 10 minutes.
Press mixture through a jellybag or cheesecloth, extracting 4 cups of juice. Cover and let sit overnight in a cool place.
Next day, strain the juice through a double thickness of damp cheesecloth.
Combine the juice and sugar in a large dutch oven and stir well. Place over high heat; cook, stirring constantly, until mixture comes to a rapid boil and sugar is dissolved. Add liquid pectin and bring to a full roiling boil. Boil 1 minute, stirring constantly.
Remove from heat, and skim off foam with a metal spoon. Quickly pour hot mixture into hot sterilized jars, leaving ¼ inch of head space. Wipe the jar rims clean. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes or more. Carefully remove jars from water to cool.