1. Wash eight half-pint jars, lids, and rings in hot soapy water.
2. Remove about 3-4 pounds of grapes from the stems, placing them in small batches in a colander to be rinsed under cold water.
3. Collect all of the washed grapes in an 8-quart pot, add three cups of water and simmer covered for five minutes.
4. Use a ladle to move simmered grapes to a fine-mesh sieve and work through using a potato masher.
5. Collect the juice in a large sauce pan, gradually stir in pectin. We used 6-tablespoons but your may adjust pectin and sugar measurements in your recipe using the tools at http://www.freshpreserving.com/
6. Bring to a boil that can't be stirred down, add 1 and 1/3 cups of sugar, bring back to a boil for one minute.
7. Remove from heat, ladle into jars that have been warmed in hot water. Leave about 1/4" of head space
8. Wipe off the rims, place tops on and lightly screw on the rings.
9. Place jars in a water bath in the (washed) 8-quart pot so that they are all submerged. Bring to boil for ten minutes with the lid on, uncover and remove from heat for five minutes
10. Remove jars from bath using jar lifter. Place them on a cooling rack with a cookie sheet to catch the drips.