Ingredients
1. 1 1/2 kg green grapes
2. 2 tsp fruit pectin crystals
3. 1 litre water
4. 5 c granulated sugar
Method:
1. Boil crushed grapes with water on low heat for 15 minutes. Put in muslin cloth. Let drip, until juice measures 4 cups.
2. In a pot, bring juice and pectin to boil. Stir in sugar; boil vigorously, stirring for 10 minutes.
3. Remove from heat. Let cool. Pour into canning jar.