Adapted from Recipe Insert in Ball Pectin
1 package cheesecloth
1 large bowl
2 (8) Sterilized Ball 8 ounce jelly jars, bands and lids-(NOTE* to sterilize run through dishwasher and keep hot and dry in machine)
1 large, high pot with lid
1 cooling rack to fit in large pot
1 medium pot
Pair heavy rubber gloves or malleable pot holders
Before beginning prep the following:
Double a large piece of cheesecloth and drape over the large bowl. Secure with rubber band around bowl.
1 Quart (4 lbs) Concord Grapes
½ (1 1/2) cup water
1 ¼ (6) cups sugar
1 heaping Tablespoon (4 Tbs) Ball Original Fruit Pectin
Remove grapes from stems and place in large pot.
Smash grapes with potato masher or back of large spoon.
Add water and simmer 10 minutes, covered, stirring occasionally.
Remove from heat and pour into cheesecloth lined bowl-let juice drips at least 2 hours or overnight.
(Clean large pot to use again for makeshift boiled water canner-set aside)
Carefully remove cheesecloth.
Pour grape juice into medium size pot. Set aside.
Prepare makeshift canner
Fill large pot with water and bring to a simmer. Also fill kettle and heat-in case you need extra hot water.
Remove Ball jelly jars lids and bands from dishwasher and place on folded dishtowel next to cook top.
Back to jelly making
Gradually stir pectin into medium pot containing grape juice.
Bring mixture to full rolling boil that can’t be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
Ladle hot jelly into hot jars leaving ¼” headspace.
Clean rim and threads of jars using clean, damp cloth to remove any residue.
Center hot lids on jars, allowing sealing compound to come in contact with jar rim.
Apply bands and adjust until fit is tight.
Place filled jars into large pot of simmering water, add hot water from kettle so water comes 1”-2” above the jars.
Bring water to gentle steady boil.
Leave jars in boiling water for 10 minutes.
Turn off heat and let jars sit in water for 5 minutes.
Using pot holders/heavy rubber gloves remove jars from water and place on dish towel, leave undisturbed for 12-24 hours.
After 24 hours check lids for seal. Lids should not flex up and down when pressed. If they do-refrigerate jelly and consume within 3 weeks. If they don’t TA-DA, you just made jelly!!