This is the pot of boiling jelly...after I'd sorted the grapes to weed out the yucky ones, mashed them a bit and cooked them to release their natural pectin. They then had to be pressed through a sieve to remove seeds and most of their peels. Then 4 1/2 cups of sugar, a dash of lemon juice and a box of powdered pectin and voila! I had to improvise a canning bath, so I used my largest turkey roasting pan, with a cookie cooling rack in it to set the jars of jelly on...filled it with water and used 2 baking sheets for cover. It worked like a charm.
I love the colour of the jelly. It was the most vivid and amazing shade of red-violet. My bamboo spoon is now permanently dyed. I had to take this picture of the jelly pot so I could remember that colour. The smell was pretty incredible too. It just made your mouth water.
It's delicious. Esp. on marble rye toast with butter.