Select fully ripe grapes or desired for more tartness use slightly under ripe fruit. Wash and stem grapes, crush and add 1/2 cup water for each 4 cups grapes. Heat to boiling and simmer 15 minutes. Strain through jelly bag. Use 3/4 cup sugar to each cup of juice, unless under ripe grapes are used, then use 1 cup sugar per cup of fruit juice.

Heat, add sugar, stir until dissolved. Cook until syrup sheets off of spoon. Seal in hot sterilized jars.