Fresh picked grapes. Sugar.
For this grape jelly use ripe Concord, Isabella or Clinton grapes. Put the grapes into a large earthenware jar, stand it in a large saucepan of cold water, cover the top, and heat slowly until the fruit is soft. Now put a small quantity at a time into a jelly bag or fruit press and squeeze out all the juice. Measure the juice and to each pint allow two cupfuls of sugar.
Pour the juice into a porcelain-lined pan and stand it over a quick fire. Put the sugar into fireproof dishes and place it in the oven to heat. Boil the juice rapidly for twenty minutes, then turn in the sugar, stirring briskly all the while until the sugar is dissolved.
Watch the liquid carefully and as soon as it comes to a boil remove from the fire and pour into sterilized tumblers.
If the fruit is overripe it will never jelly, no matter how long it is boiled.
Another Method: To one gallon of grapes, green or ripe, picked and washed and thoroughly drained of all water; add one-half cupful of water and cook until the fruit is thoroughly done, do not stir but keep pushed down in the juice.
Strain; and to each pound of juice add one pound of sugar, while the juice is very hot. Stir until all the sugar is dissolved and pour into glasses.
Seal when cold.