Recipe courtesy of Elizabeth Baird, Canadian Living Cooks.
ingredients
directions
In a large Dutch oven, crush grapes with potato masher.
Add 1 cup water. Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 10 minutes.
Transfer mixture to dampened jelly bag or colander lined with 3 layers of fine cheese cloth set over large bowl.
Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.
In a large clean Dutch oven, bring juice and pectin to boil.
Stir in sugar.
Bring to a rolling boil, stirring constantly. Boil vigorously, stirring, for 1 minute.
Remove from heat and skim off any foam.
Pour into prepared 1 cup canning jars, leaving a quarter of an inch headspace.
Seal with prepared discs and bands
Process in boiling water canner for 5 minutes.