1 1/3 c. or ½ pound grapes
Wash the grapes well. Using a funnel and ladle/cup, put sugar and grapes into hot jars. Fill jars with boiling water to 1/2 in. head space, then cover with lids and rings. Pressure can jars for 10 min. at 5 lbs. (Adjust pressure for altitude )Allow to cool overnight before testing the seals on the lids. If any didn’t seal, refrigerate immediately.
The pressure from the canner causes the juice to squeeze out of the grapes and fill the jar. Most of the grape skins will fall to the bottom of the jar eventually. I noticed that there was a layer of sugar hardened at the bottom of each of the jars, but this has dissolved over time, so don’t worry about that if it happens to you.
When ready to serve simply shake and open the jar and strain out the grapes and chill.
This is so easy and quick plus yummy.