Place grapes in a sauce pan and add 1 1/2 cups water. Bring to a boil. Reduce heat cover and simmer for 10 minutes.Use cheese cloth for straining the grapes.(Use the juice to make the jelly)Stir in 1 box pectin into prepared juice in sauce pan.Bring to a boil and boil for 1 minute.Remove from heat and skim off the foam.Pour into clean jars leaving 1/8 inch from the top. Cover with rings and lids. Screw down tightly and set aside. Let stand 24 hours before moving.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 10|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 302.3mg||8 %|
|Total Carbohydrate 168.4g||50 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 166.9g|
|Protein 1.1g||2 %|
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Calories per serving: 650
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