I imagine this is a safe method for making today - and would work with any juice?
4 cups juice
3 1/4 lbs sugar
1/2 bottle fruit pectin
To prepare juice, stem about 3 lbs fully ripe grapes and crush thoroughly. Add 1/2 cup water, bring to a boil, cover, and simmer 10 minutes.
Place fruit in jelly cloth or bag and squeeze
out juice. Concord grapes give best color and flavor. If other tight-skinned grapes are used, use 3 1/2 cups grape juice and add strained juice of 2 medium lemons.
Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add bottled fruit pectin, stirring constantly. Then bring to a full rolling boil and boil hard 1/2 minute. Remove from fire,
skim, pour quickly (and pour into clean jars. Keeps in freezer for up to a year.)
Makes about 11 glasses (6 fulid oz each).
4 cups juice
3 1/4 lbs sugar
1/2 bottle fruit pectin
To prepare juice, stem about 3 lbs fully ripe grapes and crush thoroughly. Add 1/2 cup water, bring to a boil, cover, and simmer 10 minutes.
Place fruit in jelly cloth or bag and squeeze
out juice. Concord grapes give best color and flavor. If other tight-skinned grapes are used, use 3 1/2 cups grape juice and add strained juice of 2 medium lemons.
Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add bottled fruit pectin, stirring constantly. Then bring to a full rolling boil and boil hard 1/2 minute. Remove from fire,
skim, pour quickly (and pour into clean jars. Keeps in freezer for up to a year.)
Makes about 11 glasses (6 fulid oz each).