I’ll tell you:  make one and a half quarts of grape juice and two batches of grape jelly, that’s what.

I don’t know what kept me from making jelly years ago. When I first started canning, I was drawn toward the jams because it was just a matter of squishing everything up and adding sugar and pectin. I was so proud! But, then, came the turned-up noses of two toddlers to the texture of the fruit and jelly—who knew?  The following year, I relented and began making jelly. WHAT A SNAP?! Why was I intimidated? What was I thinking? 

Jelly is now my preferred route of fruit preservation. I usually drip the mashed fruit overnight to collect the juice and then make the jelly, first-thing, the next morning. However, it seemed the grapes were pouring their juice through the jelly bag yesterday so I was able to make it the same day… make two batches… and collect more than a quart of juice.

And there are four times as many grapes left on the vines!