Grape Jelly, no pectin added

Start with fresh, clean grapes.
Measure out 5 cups grapes.
Add 4 cups sugar.
Toss in 3-5 green grapes or 3-5 T lemon juice.

Bring to a boil. Boil for 20 - 25 minutes. Watch carefully and stir often. The juice will boil out if you don't watch it close.

Strain in a fine colander. Work a spoon around to push the juice through.

Pour jelly into jelly jars. Leave 1/4 - 1/8 inch head space. Top with new lids and tighten with rings. Place jars in a hot water canner. Process for 5 minutes*

Let sit out until cool. Remove rings. Let the jelly sit for 2-4 weeks before using to thicken. Store in a cool dry place.

*Instead of processing the jelly, you can immediately put on new lids and tighten rings. This needs to be done while jelly is still extremely hot. Flip upside down and leave the jars that way overnight. In the morning flip over and they will be sealed. I do this occasionally, however, once in a while the seal isn't tight enough and air slowly seeps in causing mold to grow. When that happens the jelly is wasted. This way isn't recommend by the State Extension office.