Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Wash, crush and measure grapes. Add 1 cup water to each gallon crushed grapes. Heat grapes and water 10 minutes at 190 degrees. Do not boil. Strain juice through a damp jelly bag or several layers of cheesecloth. For a greater yield, twist end of the bag until all juice is extracted. Let juice stand 24 hours in refrigerator.

Ladle juice from pan, being careful not to disturb sediment. Strain juice again. Measure juice; add 1 to 2 cups sugar to each gallon juice. Reheat to 190 degrees.

Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints and quarts 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

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