Wild Grape Jelly

Directions

1. 1
   In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
2. 2
   Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
3. 3
   Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
4. 4
   Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
5. 5
   Bring to boil over high heat, stirring constantly.
6. 6
   Stir in pectin.
7. 7
   Return to full boil and boil hard for one minute, stirring constantly.
8. 8
   Remove from heat and skim off foam with a metal spoon.
9. 9
   Pour into sterilized jars, leaving 1/8 inch headspace.