Grape Jelly with a Little Sugar
Comments:	This grape jelly, which does not ask for much sugar needs, because of the low pectine content in grapes, will need almost 1 hour of cooking before getting to jellying point. On the other hand, this more bitter jelly that really tastes of grapes, does not need as much attention while cooking. If desired, cook about 2 apples with the grapes to get the juice from the apples. *It is also possible to pour some hot paraffin over the jelly right after pouring it in jars, or use a preserving boiling or steaming method. Keep any opened jar refrigerated.
Servings:	5 or 6 [8-ounce / 250-mL] each jars

9 cups [2.25 L] frshly made 'Concord' grape juice 3 cups [600 g] sugar 1/4 cup [60 mL] lemon juice 5 or 6 [8-ounce / 250-mL] each still hot sterilized jars

Mix together grape juice, sugar and lemon juice into a large casserole. Bring mixture to a boil and leave to boil over high heat stirrring from time to time until mixture reaches jellying point, 220°F [104°C] onto a candy thermometer, for approximately 1 hour. Remove from heat and really well scum top of jelly. Using a ladle, pour really hot jelly into hot sterilized jars, up to 1/4 inch [6 mm] from the rim. Seal jars. *Sterilize jars covered with boiling water or steam jars, for 5 minutes. If needed, screw any loose lids once more; leave to rest without disturbing for 12 hours. Store into a cool dry environment.