Step 1

Wash and stem grapes

Step 2

In a large stainless steel saucepan, combine grapes and 2 cups of water.

Step 3

Bring to a boil over medium-high heat, stirring frequently.

Step 4

Reduce heat to low. Use a potato masher to crush the grapes, and continue cooking for 2-3 minutes.

Step 5

Line a sieve or strainer with a couple of layers of dampened cheesecloth, set over a deep bowl.

Step 6

Pour the grape mixture into the cheesecloth-lined strainer and allow it to sit for about 2 hours for the juice to extract.

Step 7

You should end up with four cups of clear grape juice. If you don't get the required four cups, add a half cup of boiling water to your strainer.

Step 8

In a large, deep stainless steel saucepan, combine grape juice and sugar.

Step 9

Over high heat, stirring constantly, bring to a full rolling boil.

Step 10

Stir in pectin. Boil hard for one minute. Remove from heat and skim off any foam.

Step 11

Quickly pour jelly into sterilized jars, (eight 8 ounce jars) wiping the rims with a damp paper towel. Center lids on jars and secure rims to finger tight.

Step 12

Place jars in a boiling water canner for ten minutes.

Step 13

Remove jars, allow to cool, ensuring they are sealed, and store.