How to make homemade grape jelly

Peanut butter's best friend, grape jelly is a childhood favourite. Look for Concord grapes in season (September and October).

Makes about one litre (four half-pint jars)

• 1.5 kg (3 lb) Concord grapes
• 178 ml (3 1/4 c) water
• 175 g (3/4 c) sugar for every 250 ml (1 c) of juice
• 1. Wash the grapes and remove them from the stems. In a heavy, nonreactive saucepan, combine the grapes and water. Using a potato masher, crush the grapes. Over moderately high heat, bring the mixture to a boil; cover the saucepan, and cook for 10 to 15 minutes. Remove the saucepan from the heat and let the mixture cool to room temperature.2. Strain the grape mixture through a wet jelly bag overnight.

  3. Measure the juice left after the straining; this will determine how much sugar to add. In a large, nonreactive saucepan over moderately high heat, bring the grape juice to a boil; add the appropriate amount of sugar and stir until the sugar has dissolved. Increase the heat and boil rapidly until the jelly reaches the jelling point, about 12 to 16 minutes. Using a slotted spoon, skim off and discard any foam that rises to the surface.

  4. Remove the saucepan from the heat. Spoon the hot jelly into four wide-mouthed, warm, sterilized 250 millilitres (1/2-pint) jars, leaving a six millimetre (1/4-inch) space between the top of the jelly and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label and date. Store the jars of jelly in a cool, dark place; the jelly will be ready to eat in two weeks. Once a jar has been opened, store the jelly in the refrigerator.

In 1849 Ephraim Wales Bull developed the Concord grape — after planting over 20,000 seedlings to get there.

Descended from a wild grape native to the forbidding New England soil, the Concord grape ripens early (essential in a region of early killing frosts), is hardy, and boasts a rich, full, fruity flavour.

It is named for the town in which Bull lived and worked. In 1853 Bull finally debuted this new grape — and won first prize at the Boston Horticultural Society Exhibition.

In 1869 a New Jersey dentist, with his wife and son, harvested 18 kilograms (40 pounds) of Concord grapes, cooked them, then squeezed the juice through cloth bags to remove the skins.

They then decanted the juice into 12 one-litre (one-quart) bottles, sealed them with wax, and processed them in a hot-water bath. This prevented fermentation into wine, and preserved the grape juice (which was used for Communion at the local Methodist church).

The dentist's name: Dr. Thomas Welch. And Welch's Grape Juice is still making folks happy today. Nowadays more than 336,000 tons of Concord grapes are harvested every year.

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