3 1/2 lbs. concord grapes
1/2 c. water

Select 1/4 underripe and 3/4 ripe grapes. Wash and remove stems. Place in kettle, crush, add water, cover and bring quickly to a boil over high heat.

Lower heat and simmer 10 minutes. Let juice drip through jelly bag. Cover juice and let stand in a cool place overnight. Strain through two thicknesses of damp cheesecloth to remove crystal.

4 c. grape juice
3 c. sugar

Pour juice into large kettle; stir in sugar. Boil over high heat until jellying point is reached. Remove from heat; skim off foam quickly. Pour at once into hot sterilized jars or glasses; seal. Makes about 4 half pints or 5 (6 ounce) glasses.