Jalapeno Grape Jelly

Ingredients

• 3-3/4 lb (1.7 kg) green grapes 
• 2 large jalapeno peppers, sliced
• 1 pkg fruit pectin crystals
• 5 cups (1.25 L) granulated sugar

 Directions

1. Rinse grapes; drain well. Remove enough from stems to make 10 cups.
2. In a large pot, crush grapes with potato masher. Add the jalapeno pepper, and 1 cup of water; bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
3. Scoop cooked grapes and jalapeno peppers into a colander lined with three layers of cheesecloth and place over a large pot or bowl. Let drip, without squeezing bag, until juice measures 4 cups (1 L) this should take about 2 hours.
4. In a large pot, bring the juice and pectin to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly with a wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam.
5. Using a sterilized funnel and a 1/2-cup measure, pour into hot sterilized 1-cup canning jars, leaving 1/4-inch headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
6. Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.