CONCORD GRAPE JELLY
_(also see page 10)_
4 cups (2 lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, stem about 5½ pounds fully ripe grapes and crush
thoroughly. Add ½ cup water, cover, and simmer 5 minutes. Place in large
sieve lined with double layer of cheesecloth. Drain 4 cups juice.
(Remove cheesecloth and use fruit remaining in sieve for Concord Grape
Butter below.) Measure sugar and juice into large saucepan and mix.
Bring to a boil over hottest fire; at once add Certo, stirring
constantly. Then bring to a _full rolling boil_ and boil hard ½ minute.
Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10
glasses (6 fluid ounces each).
CONCORD GRAPE BUTTER
(_also see page 22)_
5 cups (2½ lbs.) prepared pulp
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare pulp, rub grapes, remaining from Concord Grape Jelly above,
through sieve. Measure sugar and prepared pulp into large kettle. If
necessary, fill up last cup with the excess juice or water. Mix well and
bring to a _full rolling boil_ over hottest fire. Stir constantly before
and while boiling. Boil hard 1 minute. Remove from fire and stir in
Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once.
Makes about 12 glasses (6 fluid ounces each).