GETTING READY

1. Rinse grapes, drain well and remove stems to make 10 cups.

2. In a large pot, crush grapes with potato masher.

3. Add the jalapeno pepper, and 1 cup of water. Bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.

4. Line a colander with three layers of cheese cloth, place it over a large pot or bowl, and transfer the cooked grapes jalapeno mixture into it. Let drip, for about 2 hours without squeezing bag, until juice measures 4 cups (1 L).

MAKING

5. In a large pot, bring the juice and pectin to a boil.

6. Stir in sugar and bring to a rolling boil, stirring constantly with a wooden spoon. Boil vigorously, stirring, for 1 minute.

7. Remove from heat and skim off any foam.

8. Using a sterilized funnel pour the mixture into hot sterilized 1-cup canning jars, leaving 1/4-inch headspace. If necessary, wipe rims. Cover with prepared lids.

9. Process in boiling water canner for 10 minutes. Transfer jars to rack and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.

SERVING

10. Serve and enjoy!