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.
1Place 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.
2In 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.
3Clean the sieve and strain the juice again through the lined sieve into a clean saucepan.
4Add 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.
5To 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.
6Transfer 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.
7The jelly will be quite loose at first; let it set, undisturbed, for 2 days. It will thicken and gel.
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