Who doesn’t love grape jelly? Me! Uh… Well… Ok. I can’t say I LOOOOVE grape jelly, but I like it, and when you have a bathtub full of grapes that will go bad before you can eat them, then you learn to LOOOOVE grape jelly. This recipe is fairly standard, tastes great, uses less sugar than other recipes, and is pretty freaking simple. I did write this under the assumption that you have a large pot for canning, the basic tools, and have read at least a basic guide to canning that can be followed. Basically, what I’m saying is, I’ll tell you what to put in the jar, and you have to know how to make the jar seal. mmmmkay.

INGREDIENTS:
5 cups grape juice (approx 5lbs grapes)
1 1/2 cups water
1 box Sure-Jell no sugar needed pectin (Pink box)
3 1/2 cups sugar

DIRECTIONS:
1. Be a Martha F’n Stewart and grow yourself about 5 pounds of grapes.
2. Beg others to remove grapes from stems; I recommend children and in-laws, but anyone with hands will do. Please note, those are not my hands (Thanks Bronda!).

3. Rinse off all signs of squirrels, birds, rats, and other grape thieving beings. No joking. If I recently gave you grape jelly, I watched rats feasting on them last week. Do you trust me?
4. Blend in food processor and add to pot with 1 1/2 cups water. Boil 10 minutes.

5. Strain and squeeze out the grape vomit until you have 5 cups juice.
6. Return juice to pot and add 1 box pectin. Mix.
7. Bring back to a boil, add sugar, boil for one minute, and remove from heat.
8. Add to 8 oz jars, seal, process in a water bath for 5 minutes.

BAM!