1
["Start off with separating the skin of the grapes from the inside (guts). It's pretty easy to do with Concord grapes. Just give them a squeeze and the insides pop right out.", "Keep the skins in one bowl and the ""guts"" in another bowl. Do this for all the grapes.", "With a food processor, you are going to pulse the sugar and the skins together. This is going to liquify the skins. It's pretty cool!", "Run your processor until it's pretty smooth. You will still have a small amount of skins still visible. Once done, pour into a heavy-bottomed pot along with the insides of the grapes. There will be seeds in this but it'll be strained later so don't worry about them. Also add your lemon juice.", "Stir it together and turn it on high to bring to a boil.", "Also at this time, start boiling some jars that you will be storing the jelly in.", "Once the grapes come to a boil, turn to low and stir frequently. You do not want the bottom to burn. You will continue to cook at a simmer for 25 minutes. At 25 minutes, check your consistency. You want it to be pretty thick at this point and have boiled down to at least half. If it hasn't gotten to this point, just continue to cook it.", "Once you get it to the thickness you would like, you need to strain it into a bowl to remove the seeds and any of the skins that are left.", "Take a spatula and push as much through the strainer as you can.", "Place into jars and store in the refrigerator for up to 3 weeks. The 2 pounds of grapes made about 2.5 pints of jelly."]
