What we are making today!!!!

Our grapes were never ready before Thanksgiving before. Princess went outside to do some nature drawing and came running in announcing that the grapes were ready. We used to have 4 grape plants, but cut them all down one year cause they made such a mess on the patio. We weren't able to get rid of one of the stumps, so we just left it thinking it would die. (there is a biblical lesson in here somewhere!!) That was about 2 years ago. This year we noticed that we had grapes again. Just the one plant, so we pruned them and took care of them at that time and tore down the other vines (Virginia Creeper, I think) that were tangling it up. We saw that there were quite a few bunches of grapes there and looked forward to picking them in October to munch on.

So, now we have a WHOLE BUNCHA GRAPES!! I can't believe how many we got. There are still some there that are a bit green, we are going to wait for them to ripen a bit more. But today we are going to boil down what we have and make grape jelly. I LOVE grape jelly. Then tomorrow I may be able to make it to the market and buy a couple bushels of tomatoes to prepare and put away. It is so exciting!

I don't remember last time I made this recipe. Do the jars have to be boiled after they are closed? It doesn't seem to me that I did that before. I remember making a lot.

Please, someone, help me out here??


CERTO® Grape Jelly
Recipe Rating: Prep Time: 1 hr minTotal Time: 1 hr min Makes: About 7 (1-cup) jars or 112 servings, 1 Tbsp. eachNutrition InformationKraft Kitchens TipsRatings and commentsYou may also enjoy

4 cups prepared juice (buy about 3 lb. fully ripe Concord or other loose-skinned grapes)
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.

STIR sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

KRAFT KITCHENS TIPS
Note If using wild grapes, Malaga or other tight-skinned grapes, decrease prepared juice to 3-1/2 cups and add 1/4 cup fresh lemon juice. Concord grapes give best color and flavor.How To Measure Precisely To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.