Two-Step Grape Jelly

Preparation info
  • Makes about

    4 pints

    • Difficulty


Appears in
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


  • 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.