• 6 cups grapes
• 1 cup water
• 1 1/4 cups granulated sugar
• 3 Tbsp. low sugar pectin
• 1/2 cup lemon juice

1. If you are going to preserve the jam, prepare the jars and lids: place five half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to a boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
2. Wash and stem grapes, removing any split or compromised ones. Don't worry if small stems remain on the fruit, since they will be strained out along with the seeds. In a nonreactive, heavy-bottomed saucepan bring grapes and water to a boil and then reduce to a simmer.
3. Simmer grapes, periodically stirring and crushing, until they've begun to lose their shape and you can see seeds floating in the mix, about 10 minutes. Remove from heat and cool slightly.Set a food mill (with the smallest sieve in place) over a large, heatproof bowl or pitcher, and pour grapes and cooking liquid through. Mill until all that remains are the seeds, skins, and stems. You will have about 4 cups (32 ounces) of grape pulp.
4. In the same, nonreactive saucepan, stir grape pulp together with sugar, pectin, and lemon juice and bring to a boil over high heat. Cook until mixture registers 220°F (104°C) on a candy or instant-read thermometer.
5. Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
6. Place sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least 1 inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for 10 minutes.
7. After 10 minutes, turn off heat, and allow jars to sit in water for 5 additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
8. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Recipe and photo from seriouseats.com