I planted Concord grapes this year and it will take a couple of years before they become productive. I bought four pounds of Concord grapes and made jelly — because I couldn’t wait until next year. The flavor is so sweet and satisfying.
I processed the grapes in a food mill, the same one I’m using to process tomatoes and applesauce. Then I made the jam from the juice, which I let sit overnight. I followed the traditional recipe for liquid pectin and it worked. I’m always tempted to try making jelly without pectin or without pectin, but it seldom turns out right. I have found that a failed jelly can be turned into a nice glazed sauce for chicken or pork.
I put about eight half-pint jars of grape jelly in the pantry.
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