2 qts. stemmed Concord grapes
6 c. sugar

Separate pulp from skins of grapes. If desired, chop skins in a food blender
or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to
prevent sticking (about 1/2 cup). Cook pulp without water until soft; press
through a sieve or food mill to remove seeds. Combine pulp, skins and sugar.
Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook
rapidly almost to jellying point, about 10 minutes.

As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot,
into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes
in boiling water bath.

Yield about 3 pints.