Made this with southern wild grapes and the flavor was amazing. Takes a lot of work though.

Grapes need to steam to pop the pulp from the hull. I steamed them five minutes (can use microwave), popped the hulls and prepared the pulp for straining. I used cheesecloth). I used more hulls than juice. I boiled the grape juice, Sure-Jel and lemon juice, I added one cup more sugar than I had grape juice. This triples the juice. I boiled 20 minutes or until I saw grape juice begin to thicken. I truly had preserves because in all other recipes the hulls just floated throughout the jar. My grandmother Rosie did it this way and it was eaten on her hot biscuits with homemade butter, it is a taste that travels down through the generations. Soooooooooooo good.

Hey Laviece! I like your reply... going to make some today!

I used this recipe last year and they were great. But a question. Why the overnight? Can I not just go ahead and finish them while they are hot?

Separated hulls from the pulp and light boiled the hulls until soft.. Simmered pulp until seeds were loose from pulp, sieve seeds, added to hulls. Boiled together hard for several minutes... added 4 cups sugar to the 2 quarts mixture, boil hard 3 minutes, simmer for an hour until mixture thickens, put in jars, water bath for 15 minutes. NO suregel, old time taste like preserves.

It was all good, as far as setting up, it really was a lot of sugar. Could it depend on the wildness of the grapes?? My Mama use to make it years ago. Glad I made it just wondered about using 5 cups of sugar instead of 7. Thank you!