Apple Grape Jelly - cooking recipe

Ingredients

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

Preparation

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.