Step 1

Place grapes in a heavy-bottomed pot.

Step 2

Add water.

Step 3

Crush the grapes with a potato masher. This will help speed up the extraction process.

Step 4

Bring the grapes to a boil and then reduce heat to a simmer.

Step 5

Cover the pot and simmer for 10 minutes.

Step 6

Stir occasionally.

Step 7

In the meanwhile, sterilize jars and caps (for details refer to post section on THE PREPARATION).

Step 8

Pour the cooked grapes, in a jelly bag or cheesecloth-lined strainer. Allow to drip for a couple of hours.

Step 9

Combine the extracted grape juice and sugar in a large heavy-bottomed pot.

Step 10

Over high heat, stir together until the mixture comes to a boil.

Step 11

Add the pouch of Certo and continue to stir the boiling mixture for 1 minute.

Step 12

Remove the pot from the heat.

Step 13

Stir and skim the foam for approximately 5 minutes.

Step 14

Ladle the jelly immediately into the hot sterilized jars. Leave ¼ inch of headspace. Place a sterilized lid and screw on the top.

Step 15

The final part is processing the jars in a boiling water bath for 5 minutes.

Step 16

When you hear the seals of the jar lids popping, you'll know you've done a good job!