7 Steps to Canning Grape Jelly

Step 5, Cook Jelly

As you begin to cook the grape jelly, get the jars hot. Here Paul brings the juice to a boil. We add a tablespoon of margarine to the juice to help hold down the foam. Get the pot to a full rolling boil you can't stir down stirring constantly. Have the correct measure of sugar ready to put into the pot as soon as you come to a full boil. Add sugar all at once stirring sugar in so it doesn't burn on the bottom. Break up lumps with your long wooden spoon. Again bring to a full rolling boil you can't stir down. Continue to boil for 1 minute. Bernice checks the second hand as Paul stirs. When the minute is up turn heat down to low and take pot off hot burner. Begin to fill jars at once. Fill jars within a 1/4 of the top. As the burner cools a little Paul puts it back on the low burner to keep the jelly hot as he works.

Boil the jars in a shallow pan such as this. We put about an inch of water in the pan. This does three things. First it sterilizes the jars and secondly, it gets them hot so they won't to break when you put hot jelly into a cold jar. Lastly, it helps to not cool the jelly as you put it into the jar. As you fill the jar, quickly wipe the rim with a clean, damp cloth, put on a lid and screw on the ring tight but not too tight. Process in water bath or steam canner for 10 minutes.