After all, everyone loves jelly, even if they don't use it.
Imaging a picture of grapes in a bag here, (camera fail!).
Step 1: Clean and cook the grapes
I had half green and half red grapes. I cooked them for about 20 minutes until they were a delicious mush.
Step 2: Strain
Step 3: Cook the juice
Step 4: Canning
Let gel overnight and enjoy.
you probably noticed that it is a little runny, there are two possible causes, I used over ripe fruit which is low in pectin, and I used less sugar then generally recommended (3/4 cup for each cup of juice). Next time I would probably just cook a chopped up apple with the grapes to add pectin.
BTW, it tastes freaking awesome, better than any commercial grape jelly I've ever had.