Fresh black grapes (Concords are ideal) cook with sugar and a chopped green apple (for natural pectin, which will set it) in this classic jelly recipe. You can refrigerate the results for up to a month, or can for longer storage.
- Yield: 3 half-pint jars
- Difficulty: Easy
- Total: 1 hr 20 mins, plus cooling time
- Active: 25 mins
- 1 green apple, such as Granny Smith
- 3 1/2 pounds stemmed fresh ripe Concord or other flavorful black grapes
- 2 cups sugar
- Place a small saucer in the freezer to chill. Grate the unpeeled apple on the large holes of a box shredder to the core; save the core.
- In a large, heavy saucepan or pot, stir together the grapes, grated apple and core, and 1/3 cup water. Bring to a boil over medium-high heat, stirring occasionally, until the grapes are broken down and the mixture is very juicy, about 20 to 30 minutes depending upon the grapes. Transfer to a fine-mesh sieve set over a bowl and, using a rubber spatula, press the juice out of the grapes. Discard the solids.
- Clean the sieve and strain the juice again through the lined sieve into a clean saucepan.
- Add the sugar to the grape juice and place over medium-high heat. Bring to a boil and cook, stirring occasionally, until thickened and syrupy, about 25 minutes.
- To test the jelly and see if it is ready, spoon a little onto the frozen saucer. Let it stand for about 15 seconds. If the liquid thickens to a jelly-like consistency, it’s ready. If not, continue to cook for another minute or two.
- Transfer the warm jelly to clean canning jars, filling them to 1/4 to 1/2 inch below the rim. Process the jelly according to our canning instructions, or store in the refrigerator for up to 1 month.
- The jelly will be quite loose at first; let it set, undisturbed, for 2 days. It will thicken and gel.