It looks like a lot, but it was surprising how many I had to throw away.
Then add this to the cooked and strained pulp.
Do you know how hard it is to take a picture while constantly stirring something? hahaha
Add the jar lids and band and process in a hot water canning bath for 10 minutes. I tried to take a picture, but it kept fogging up my camera! Remove the jars and let cool
I had leftover pulp to make this batch. It is not cooked, but simply mixed with Splenda and a sugar free pectin. I stirred it for 3 minutes and then ladled it into these jars. I store them in the freezer.
This grape jam doesn't set up as well as the regular. But it's still full of fresh grape flavor. And actually I like it better than the regular stuff. Well, I have to like it since I can't like the other one now. :)
All done--3 1/2 hours later, kitchen is cleaned, all the pots/pans/bowls put away and I have 9 half pint jars of jam and 5 half pint jars of Sugar Free jam in the freezer.
Cost of grapes: $ a jar of jam (to my friend who gave me the grapes)
Cost of jars: $15.00
Cost of sugar: $2.49
Cost of pectin: $3.00
Time spent: 3 1/2 hours
Value of HOMEMADE jam with NO extra stuff: PRICELESS!
BONUS: My kitchen smells like grape homemade goodness! Now if I could figure out how to bottle that..........................