3 1/2 pounds Concord grapes
1/2 cup Water
7 cups Sugar
1 package (3 oz size) liquid pectin
Sort and wash grapes, remove stems, and place in a Dutch oven. Crush grapes and add water. Bring the mixture to a boil, then cover, reduce heat, and simmer for 10 minutes. Press mixture through a jelly bag or cheesecloth, and extracting four cups of juice. Cover the juice and let it sit overnight in a cool place. Strain the juice through a double thickness of damp cheesecloth. Combine juice and sugar in a large Dutch oven, and stir well. Place over high heat; cook, stirring constantly, until mixture comes to a rapid boil. Add pectin, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean and cover immediately with metal lids, and screw on bands. Process in a boiling-water bath 5 minutes. Carefully remove jars from water to cool.