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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain well before filling.
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6
Slip skins from grapes.
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7
Finely chop or grind skins; set aside.
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8
Mix grape pulp and water in saucepan.
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9
Bring to boil.
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10
Reduce heat to low; cover and simmer 5 min.
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11
Press through sieve to remove seeds.
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12
Combine skins and pulp.
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13
Measure exactly 6 cups prepared fruit into 6- or 8-qt.
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14
saucepot.
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15
Stir in pectin.
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16
Add butter to reduce foaming.
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17
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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18
Stir in sugar.
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19
Return to full rolling boil and boil exactly 1 min., stirring constantly.
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20
Remove from heat.
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21
Skim off any foam with metal spoon.
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22
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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23
Wipe jar rims and threads.
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24
Cover with two-piece lids.
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25
Screw bands tightly.
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26
Place jars on elevated rack in canner.
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27
Lower rack into canner.
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28
(Water must cover jars by 1 to 2 inches.
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29
Add boiling water, if necessary.)
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30
Cover; bring water to gentle boil.
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31
Process 10 min.
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32
Remove jars and place upright on towel to cool completely.
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33
After jars cool, check seals by pressing middles of lids with finger.
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34
(If lids spring back, lids are not sealed and refrigeration is necessary.)
