Spiced Concord Grape Jelly This type of jelly is sometimes called venison jelly because it is served with venison meat. Makes 2 1/2 Cups.
	Ingredients: 3 or 31/2 pounds (2 quarts) Concord grapes 2 cinnamon sticks 10 allspice berries 3 cup sugar 4 sterilized 1/2 pint canning jars with lids and rings
	Instructions: 1. Stem and wash grapes, discarding any that are withered or blemished. Put them in a 4- to 6-quart stainless steel pot; mash them with a potato masher, extracting as mush juice as possible. Cook mixture over medium heat until it comes to a boil. Simmer, stirring, 10 minutes. 2. Strain through strainer. You should have 4 cups. Return juice to the same kettle. Add cinnamon sticks and allspice berries. Bring to a boil over medium-high heat and add sugar. Boil, stirring, for 20 minutes. To test for jelling, put a teaspoonful in a dish and put the dish in the freezer for a minute. If the jelly wrinkles when gently pushed with a finger, it's ready. 3. Strain to remove cinnamon sticks and allspice berries. Pack into hot sterilized jars. Label and date. Store in the refrigerator up to 6 months. Cooking Tip You'll notice that unlike some jelly recipes, this one has no added pectin, the substance that helps to create jelling. That's because Concord grapes are naturally high in pectin.

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