Remove grapes from stems and place in a large saucepan.

Wash 8 jelly jars and set aside. Run through the sanitize cycle of your dishwasher if desired.

Add water to a pot large enough to submerge your jars in water. If all the jars won’t fit into your pan, just heat what you can at a time, just remember to move quickly as the jelly will begin to set up.

Heat the water to simmer and add the jars to the pot, without the lids.

Add water to a separate small saucepan and set to simmer. Add the lids and rings to this pan.

Heating the jars will prevent breaking when you add the hot jelly to the jars.

Place pan with grapes on a stove and add 1 1/2 cups of water.

Bring to a boil, stirring occasionally.

Reduce heat to medium and simmer until there are no solid grapes left. Using the back of a wooden spoon or a potato smasher speeds this process along. This will take 10 to 20 minutes.

Strain grapes through a fine sieve or cheesecloth, reserving juice. If using a sieve, push the mixture against the mesh with the back of a wooden spoon and move the debris off to the sides to allow liquid to flow through.

Discard skins and seeds.

You should have approximately 4 cups of juice. If not, add enough water to make 4 cups.

Wash out your saucepan and add the grape juice into the pan, along with 7 cups of white sugar.

Set heat to medium-high and bring to a boil.

Once boiling, add 1 teaspoon of butter to reduce the amount of foam and continue boiling for about 10 minutes.

Add pectin and boil according to package directions. Ours needed 1 full minute.

Turn off heat and skim off any foam.

Remove jars and lids from simmer pots of water and drain water.

Add jelly to jars using a ladle, being careful not to get any on the outside rims of the jars. If this happens, simply wipe them clean prior to placing on lids.

Once all jelly has been placed into jars, place the lids on the jars with the sealing side down.

Place rings around lids and screw into place firmly.

Once all jars are lidded, add jars back into the large pot of water and bring to a boil.

Continue boiling for 10 to 15 minutes.

Carefully removed jars from the pot and set aside to cool.

The jars will make a popping noise as they cool and draw down the lid.

This may take an hour or it may happen quickly. This batch had some that sealed themselves at 2 minutes and the last one at 45 minutes.