Concord Grape Jelly

cuisine American
difficulty Moderate
makes 4 cups
season Fall
2 pounds Concord grapes 1 1/2 cups granulated sugar


  1. Remove the grapes from their stems and wash.
  2. Put the grapes in a 3 QUART SAUCEPAN with 1/4 cup (59 mL) cold water. Bring the grapes to a boil, and then reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Most of the grapes will have begun to seep their juices into the pot by 10 minutes, but if not, continue cooking until you have a liquid slurry and grape mash. Remove the pot from the stove and let cool.
  3. Use a mesh sieve to strain the grape juice into a bowl. Fold a damp piece of cheesecloth in half, put the berry mash from the sieve into the center and place over the bowl to strain the rest of the juice until you have 2 cups. The cheesecloth step may takes about 30 minutes. Compost the remaining grape mash.
  4. Place the juice and sugar into a 2 QUART SAUCEPAN. Bring to a boil and then reduce heat to low and simmer for 30 minutes, or until the juice begins to thicken.
  5. Remove the jelly from the heat and then place into a glass jar. Cool to room temperature and then place the jar in the refrigerator. The jelly will continue to thicken as it cools.
  6. The jelly may be refrigerated for two weeks in a tightly sealed glass jar.