Apple Grape Jelly

4 half pints
3 1/4 hours 10 min prep

4 lbs concord grapes, 1/2 a bit under ripe-stemmed
3 tart apples, sliced very thin (don't peel or core)
1/2 cup water
2 teaspoons lemon juice
4 cups sugar

Place grapes in a large bowl and mash. Place grapes, apple slices and
water in a large stainless or enamel pot. Bring to a boil, reduce heat
and simmer for 30 min. Pour juice and pulp thru a damp jelly bag and let
drip UNDISTURBED for 3 hours. Restrain through another damp jelly bag.
If you want you can now save the pulp for grape butter. Measure 5 cups of
grape-apple-add the lemon juice and pour back into the large pot (washed
pot that is) and bring to a full boil. Stir in sugar and return to a
full, rolling boil until the jell point is reached. Remove from heat and
skim. Ladle into steril hot jars leaving 0.125 inch head space. Process
for 5 min in a boiling water bath at altitudes up to 1000 feet.


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