1. Wash and sterilize canning jars, lids, and rings. Fill water bath pan halfway with water to boil. At the same time, fill another pan with water to boil. This water will be added to the jars.
2. Wash grapes and remove stems and any damaged fruit.
3. Measure one cup of grapes and one cup of sugar for each quart jar.
4. Add a cup of hot tap water in the jar and add the sugar, then swirl it around until the sugar is dissolved. Add the grapes.
5. Fill the jar the rest of the way with boiling water. Leave 1/2 inch headspace. Wipe jar top to clean. Screw on rings and lids fairly tight.
6. Place jars in water bath canner. Add boiling water to cover jars. Process 25 minutes.
7. Remove jars and place on rack or towel to cool. As you can see, the grapes may or may not float. Either way, the taste will be the same. Allow the jars to sit for at least 3 weeks to develop the best flavor.
8. Serve in a pitcher with a strainer or drain juice off. Add 1/2 to one jar of water to concentrate. (Taste to decide.)
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