They were not all ripe, so I sorted them out, choosing the ripest. I needed roughly 3 pounds of grapes to equal the 4 cups of juice for the jelly.
After washing the grapes, I mashed them with a potato masher to release the juice and crack the skins.
Add 1/2 cup of water and bring to a boil. Then reduce the heat to a simmer for 10 minutes.
Then, pour the fruit into 3 layers of cheesecloth, tie closed, and let it drip into a bowl. I'm a little too impatient for this, so I held the bag and squeezed it gently with tongs to get my four cups of juice.
Pour the juice back into a sauce pot and add 7 cups of sugar. Constantly stirring, bring to a rolling boil.
Quickly stir in the pectin and boil for one minute more.
Remove the pot from the heat and ladle into jars. I decided to use half-pint jars for this jelly. They look so cute! (And I was out of pint jars!!) Put lids and rings on the jars, load into a boiling water canner and process for 5 minutes.
Remove the jars from the canner and let them cool. Check the jars after they have cooled to make sure they have sealed. Then store in a cool, dark place until you are ready to try it out!