Here is what you will need:
- 2 quarts grapes
- 6 cups sugar
- 3 pint or 6 half-pint canning jars
- new lids and bands
Combine pulp and sugar in large sauce pot. Slowly bring to a boil, stirring until the sugar dissolves. Cook rapidly to gelling point*. As the mixture thickens, stir frequently to prevent sticking. Remove from heat and skim any foam that has formed. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process for 15 minutes in a boiling-water canner.
*To test jam for jelling point place a small amount of the hot jam on a chilled plate; set plate in freezer until jam is cooled to room temperature. Gently run your finger through the jam, if it separates then slowly returns to its original form, it is ready to process.