Grape Jelly

Makes three to four ½-pt. jars

3 ½ lb. under ripe Concord grapes
1 tart apple, cut into eighths but not peeled or cored
½ cup water
3 cups sugar

Wash grapes and remove stems. Put grapes into heavy kettle and crush. Add apple sections and water, cover, and bring quickly to a boil. Reduce heat and simmer until grapes are soft (about 10 minutes). Pour grapes into a jelly bag and collect juice as it drips. Let collected juice sta
nd in a refrigerator or other cool place for 8 to 10 hours, then strain juice through two layers of cheesecloth to remove any crystals.
Return 4 cups juice to heavy kettle, and add sugar. Place over high heat, bring to a full boil, and continue rapid boiling until temperature rises to 8 degrees F to 10 degrees F above boiling point of water. Remove from heat immediately, skim, and pour into hot, sterile jelly jars. Store in refrigerator for up to three weeks.