Ingredients: 3 c. grapes (removed from vines) water 1 1/2 T. low sugar pectin 1 1/2 c. sugar (divided)
Place the grapes in a saucepan and add enough water to cover the grapes by about an inch. Gently simmer for about an hour. Strain this through a few layers of cheesecloth or a clean dishtowel. Let it drip without squeezing or pressing the grapes down for a few hours. (This process can be repeated with the pulp if you need more juice). You will need 2 cups of juice. Put the juice in a jar and let it sit overnight in the refrigerator. Crystals will form in the jar, strain this in the morning through more cheesecloth or a towel. This will help the jelly to be clear and smooth. To 2 cups of juice, add low sugar pectin and 1/2 c. of the sugar and heat to boiling. Then add the rest of the sugar and boil hard for 1 minute. Pour into prepared jars and process in water-bath canner for 10 minutes. Yield 3 half-pint jars.