|For white grape juice|
|Boiling water||8 Cup (128 tbs) (Adjust Quantity As Needed For Covering)|
|For blue grape juice|
|Grapes||8 Cup (128 tbs), washed and stemmed|
|Honey||10 Tablespoon (Adjust Quantity As Per Taste)|
Cover grapes with boiling water.
Heat slowly to a simmer and continue to simmer until fruit is very soft.
Keep below the boiling point.
Strain through dampened jelly bag or a strainer which has been lined with several thicknesses of dampened cheesecloth.
Leave to drain or hang up bag, until it has stopped dripping.
There should be approximately 3 3/4 cups white grape juice and 8 cups blue grape juice.
Refrigerate for at least 24 hours and up to 48 hours.
Strain once more.
Heat to a simmer, add honey, stirring until it is dissolved.
Pour hot juice into hot clean jars.
Wipe rims clean, adjust caps and process pints and quarts in hot water bath, held at 180° to 190°F for 20 minutes.