Grape Jelly Two Ways

The traditional method we describe in the first recipe below yields very good jelly, but the “no-boil” recipe that follows makes jelly with a remarkable fresh-fruit flavor and aroma. For jelly made by either method, extract the juice at a low temperature: boiling the fruit during juice extraction flattens out the assertive, rich Concord flavor. Include a few slightly underripe grapes for a touch of tartness.