Mustang Grape Jelly

Wash grapes thoroughly; the stems need not be removed. Place washed grapes in a cooker and add enough water to cover them. After the water starts to boil, cook the grapes (stirring frequently) until the skins begin to pop. When the skins will slip easily from the grapes, they are ready to press. Strain the cooked grapes and juice through a colander line with a jelly bag or medium textured cloth. Press add the juice from the grapes with a wooden mallet, but do not force the pulp through the colander. Add one box of fruit pectin to five c. of strained juice. Bring this mixture to a rolling boil and them add seven c. of sugar. Stir constantly. Bring the mixture back to a rolling boil and cook for 3 to 5 minutes. When the mixture forms a string as it is poured from a spoon, remove from heat. Skim the foam and crystals from the surface, and pour the processed jelly into hot sterilized jars. Seal immediately with canning lids or paraffin before the jelly cools.

From the August 1981 issue.

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