What is it about kids and grape jelly? I have four kids and at some point each one of them would only eat grape jelly. (They do grow out of it.) This means I have been buying little, tiny, jars of organic jelly for something like $4 a pop for close to two decades! Last summer I wised up. In my mind I thought the only way to make grape jelly was to scour the earth for pounds and pounds of expensive concord grapes and go through the work of juicing them. Wrong. Someone else has done all the work for me.
A $4 jug of juice, a bit of sugar, and a pectin pouch = 4 1/2 pints of purple goodness. This will be the third time I have used this recipe, and Youngest Son will tell you it is a winner.
4 cups concord grape juice
7 cups sugar
1 pectin pouch
Pour the juice and sugar in to a large non-reactive pan and bring to a rolling boil. A rolling boil is one that can not be stirred down.
Add entire contents of pectin pouch and continue to boil for one minute.
Fill jars with hot jelly and process in a hot water bath for 10 minutes. Let cool completely and check to be certain the jelly has set and the lids have sealed.