- 3 pounds [1.4 kg] Concord grapes [should give 4 cups / 1 L juice]
- 3/4 cup [190 mL] sugar for each cup [250 mL] juice
- Water
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- Rinse grapes; cut grapes into pieces.
- Into a heavy bottom saucepan, lightly crush grapes.
- Pour in a little water, so that grapes will not stick to the bottom of the saucepan.
- Cover; cook over very low heat until juice is extracted, for approximately 15 minutes.
- Strain without pressing, leaving juice to run into a colander lined with many thicknesses wet cheesecloth [can take up to 1 hour and even more].
- Pour 4 cups [1 L] strained liquid into a large casserole.
- Boil for 5 minutes; add sugar and boil to jellying point, 220°F [105°C] onto a candy thermometer.
- Skim off the foam; pour into hot sterilized jars.
- Seal immediately; cool.
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