I didn't have many grapes after the birds got them this year, what with the loss of the one grapevine but there was enough to make a small batch. Who knew that green grapes made pink jelly?
Sure-Jell Pectin. And not wanting to drag my large water bath canner up from storage, I rigged up a small batch canner using the jar rings set right in a pan. You won't want to set your glass jars directly on the bottom of the pan; they just might break.
It worked great and the jelly is good. And the two jars in the pantry are enough grape jelly. I usually make far more jelly than we can eat in a season anyway. I just can't help myself. There is something so satisfying about preserving things that we've grown and tended for the season.