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Grape Jelly

       

       3 lb grapes (to make 4 cup juice)

      7 c  sugar (c & h)

      1    certo liquid fruit pectin

Remove stems from grapes; crush grapes.  Place in saucepan; add 1/2

cup water.  Bring to a boil.  Reduce heat; cover and simmer 10 minutes.

Place 3 layers of damp cheesecloth over a large bowl.  Pour fruit into

cheesecloth.  Tie cheesecloth closed and let drip into bowl until

dripping stops.

 

Measure 4 cups juice into a 6 to 8 quart saucepot.  Stir sugar into ju

ice.  Add 1/2 teaspoon butter or margarine to prevent foaming during

cooking.  Bring mixture to a full rolling boil, stirring constantly.

Quickly stir Certo into juice mixture.  Return mixture to a full

rolling boil and boil exactly 1 minute, stirring contantly.  Remove

from heat.  Skim off any foam.  Fill jars, leaving 1/4" to 1/8" head

space.  Wipe rims; adjust 2 piece lids.  Process 5 minutes in boiling

water bath.

 

Yield 7 - 8 (8 ounce) jars

 

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