Directions:
Wash grapes; drain. Make a light or medium syrup, keep hot. Ladle
1/2 cup hot syrup into hot jar. Fill jar with grapes. Gently shake
jar to pack grapes closely without crushing, leave a 1.2 inch headspace.
Add hot syrup to cover graped, if needed, leaving 1.2 inch headspace.
Remove air bubbles. Adjust two-piece caps. Process 15 minutes, quart
20 minutes, in a boiling-water canner.
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