They are highly scented when they are ripe and you can smell their wonderful scent whenever you walk by.
16 c grapes
2 granny apples - peeled, cored and chopped
2 c homemade pectin
6 c sugar
Start by washing, sorting and removing grapes from their stems. I found that 8 cups of grapes off the stem is about 3 1/2 pounds.
Squeeze the grapes out of their skins and set skins aside. I didn't find that my hands got too discoloured.
Here are the grapes without their skins. Cook the grapes until soft. Next time I would give them a quick buzz in the food processor to help break the grapes up. I found I had to use a potato masher to help them along.
Pour cooked grapes into sieve to remove the seeds.
Keep working the pulp until only seeds are left. I have been adding chopped granny apples to most of my jams this year to help with the pectin. I also add homemade pectin to all my jams. Add grape pulp, skins, and rest into pot and cook until you reach the jam stage.
This recipe made 7 pints of lovely jam. It was more work than jelly but now we can compare which we like better. ;)