Grape Jelly

Ingredients

• Concord grapes
• granulated sugar

Directions

1. Stem the Concord grapes and keep them at a boil in an uncovered agate saucepan on low heat for four hours, stirring occasionally.

2. Mash the grapes with a wooden potato masher and stir with a wooden spoon.

3. Boil gently for another hour until the seeds drop out, stirring often to prevent burning.

4. When cool enough, strain the mixture through a piece of new canton flannel wrung out in cold water, measuring the juice precisely.

5. Heat an equal amount of granulated sugar in the oven on pans or platters until very hot but not melted, stirring occasionally.

6. While the sugar heats, cook the juice in a clean agate saucepan uncovered for half an hour without stirring, skimming at the end of each 15 minutes.

7. Add the hot sugar to the juice and stir with a wooden spoon until dissolved.

8. Boil gently for five minutes without stirring, skim, then boil again for five minutes and skim again.

9. Fill glasses with the jelly using a silver teaspoon, then remove the spoon immediately to prevent discoloration.

10. Let the jelly sit uncovered for a day in a dry place or in the sunshine, then cover with rounds of writing paper dipped in brandy or alcohol and tie securely.

11. Ensure all utensils are perfectly dry and clean for best results.