Step 1

Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars and lids hot until filled. Always use new lids.

Step 2

Place the grapes in a 1-quart jar. Add the sugar. Pour boiling water into the jar about halfway to ⅔ full; stir well to dissolve the sugar. Add enough additional boiling water to fill the jar, leaving ¼-inch of head space at the top. Use a damp cloth to wipe any drips from the top and sides of the jars. Cover with a hot lid and tighten ring firmly.

Step 3

Repeat this process with as many jars and grapes as you like.

Step 4

Set the hot jars on a rack in a canner or in a large pot of boiling water. The water needs to cover the jars by at least 1-2 inches. Boil the jars for 10 minutes.

Step 5

Remove the jars from the boiling water and set on a towel or rack to cool overnight.

Step 6

When cool, check the seals. The lids should be down in the center or stay down when pressed. Store in a cool, dark, dry place for at least 3 months or up to 1 year. When ready to use the juice, strain the liquid, discard the solids, and store in a clean jar in the fridge for up to 1 week.