Two-Step Grape Jelly

Preparation info

  • Difficulty


  • Makes about

    4 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Make it this way and you’ll not find crystals in the amethyst


  • lbs. Concord grapes
  • ½ c. water

Second Step

  • 4 c. grape juice
  • 3 c. sugar


  • Select ¼ underripe and ¾ ripe grapes. Wash and remove stems. Place in kettle, crush, add water, cover and bring quickly to a boil over high heat.
  • Lower heat and simmer 10 minutes. Let juice drip through jelly bag.
  • Cover juice and let stand in a cool place overnight. Strain through two thicknesses of damp cheesecloth to remove crystals.

  • Pour juice into large kettle; stir in sugar. Boil over high heat until jellying point is reached.
  • Remove from heat; skim off foam quickly. Pour at once into hot sterilized jars or glasses; seal.