Concord Grape Jelly

3 1/2 lb Concord grapes
1/2 c Water
7 c Sugar
1 pk Liquid pectin (3-oz)

Sort and wash grapes; remove stems, and place in a Dutch oven. Crush grapes, and add water. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes. Press mixture through a jellybag or cheesecloth, extracting 4 cups juice. Cover and let sit overnight in a cool place. Strain juice through a double thickness of damp cheesecloth.

Combine juice and sugar in a large Dutch oven, and stir well. Place over high heat; cook, stirring constantly, until mixture comes to a rapid boil. Add pectin, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 8 half pints.

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