Step 1

Combine 12 cups grape mash, 6 cups sugar, 3 tbsp lemon juice, and 6 tbsp Clear Jel (if you're using it) in a large stockpot. You can add more sugar if you like it sweeter; just add a little at a time until its the right flavor for you. You could also use honey or maple syrup but those will change the flavor of the filling so don’t add too much.

Step 2

Bring the grape pie filling to a boil over medium heat. The filling is thick, so stir it often to keep it from scorching.

Step 3

While the filling is simmering, go ahead and get the jars ready. Technically if you’re processing for longer than 10 minutes you don’t have to use sterilized jars but I still sterilize jars. I bring them to a boil in water with just a little splash of white vinegar (this helps keep your jars pretty if you have hard water).

Step 4

While the jars are sterilizing, wash and rinse the lids.

Step 5

Remove the empty jars from the water bath canner and fill them with the hot grape pie filling leaving a 1/4″ head space.

Step 6

Wipe the rims of the jars with a clean, damp cloth and put he lids and bands on the jars.

Step 7

Put the jars of grape pie filling back into the water bath canner and process for 25 minutes.

Step 8

After 25 minutes pull them out of the water bath canner and let them cool. You’ll hear popping sounds as they cool and lids seal.

Step 9

When the jars have completely cooled remove the bands and check the seals. If one didn’t seal just put it in the refrigerator and use it first.

Step 10

Store the sealed jars in the pantry or wherever you store your home preserved food.