The grapes were left on the vine to ripen till late November. They were super juicy and sweet.
1. Place the grapes, stalks and seeds included (my grapes were seedless) in a large stockpot. Add a cup of water to the pot. Cover and heat the pot over medium heat until the water begins to boil. Reduce to low and simmer for 15 or 20 minutes till grapes are soft. Let the grapes cool
2. Work the soften grapes in batches with a food mill (Flotte Lotte). Discard solubles like stalks, seeds and skin (maybe a bee or wasp as well).
3. By now, you should know how much of juice/pulp you have collected. Combine juice/pulp with measured amount of pectin sugar and bring to boil.
4. Prepare clean jars and set aside, ready to fill them.
5. Turn down heat to low and let juice/pulp gentle rolling boil. Scoop and discard scum which float to top.
6. The jelly/jam is ready for filling soon as skin starts to form on top.
7. Turn off heat and fill immediately into prepared jars, leaving 1/4 inch (0.64 cm) of space.
Screw on the lid tight and overturn to let it sit on its head/lid. This will sterilize the jar and lid all at same time. Wait 10 minutes and turn the jars upright, let cool.
8. During the cooling process, you may hear popping sound, created by vacuum on the lids. Jars without vacuum means the lid is not properly closed or defect so the contents should be consumed soonest.
9. Label the jars (contents and date of filling) and keep in cool storage.
A neighbor gave me some white weingrapes and I bottled them the same way. The color may not be as rich but taste just as yummy.