Wild grapes in the area of Massachusetts are generally “fox grapes,” of which Concord grapes are a cultivar. These wild grapes are a little smaller and have a more concentrated flavor, which translates to a richer jelly.

MAKES ABOUT NINE 8-OUNCE JARS

INGREDIENTS

• 5 pounds of wild grapes or Concord grapes
• 2 cups of water
• 1 box (1.75 ounces) of powdered pectin
• 7 cups of granulated sugar

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot, combine the grapes and water. Bring the mixture to a simmer over medium heat and cook until the grapes soften and the skins start to burst, about 5 minutes. Using a vegetable masher or a large spoon, crush the grapes, then continue to simmer until the grapes are very soft and break down, at least another 5 minutes.
2. Remove the pot from the heat. Strain the mixture through a fine-mesh sieve lined with several layers of damp fine-knit cheesecloth or a damp jelly bag placed over a large bowl. Measure 5 cups of grape juice. If you do not get 5 cups of juice, add enough water to make 5 cups.
3. Rinse and dry the stockpot. In the pot, combine the grape juice and pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
4. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
5. Ladle the jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.