Wash and remove grapes from the stem

Place grapes in a medium stock pot, pour enough cold water to cover the grapes

Bring to a boil over medium high heat, reduce heat after the boil is reached and let simmer for 30 minutes

Using a potato masher or wooden spoon, smash and pop the grapes, strain through a fine sieve. (another method would be to use an immersion blender to achieve the consistency of jam).

Measure liquid, add enough water to equal 6 cups, return liquid to stock pot

Bring back to a boil, reduce heat to medium

Add 2 cups sugar, and lemon juice. Taste for sweetness, add more sugar if necessary

Stir until sugar is liquified

Bring back to a boil (this won't take long so keep an eye on the pot)

Add liquid pectin and boil for 1 minute, remove from heat. For thicker jelly, boil additional 2 minutes.

Place hot liquid in sterilized jars and process in a hot water bath for 5 minutes.

Grape jelly can also be kept in the refrigerator, in an airtight container for up to 3 months