I used sugar in first batch and juice was too sweet. You can find wine or juice grapes at produce markets this time of the year and can also buy juice.
This can be easily prepared for more people by making 2 or 3 times as much. To make it easier for people to eat boneless chicken breasts can be used instead of the different pieces called for in the recipe. Cut the chicken into quarters before making the casserole.
There is no really easy recipe for grape jelly from your own grapes because you have to make the juice first.
Newer standards of canning recommend that jellies and jams no longer be sealed with paraffin, but that the two piece canning lid be used.
Wash the grapes enough to remove the dirt and remove the leaves. You can remove the grapes from the stems, but it isn't really necessary. But, I would snip off the clumps of grapes from the main stem. Fill an 8 qt non-aluminum pot about 3/4 of the way with the grapes. Add 2 cups of water to keep the grapes from sticking and burning. Cook the grapes on medium high until all have popped and the grapes have reduced to about 1/2 of the pot. Stir every once in while. You should have a lot of juice by now, expecially with concord grapes. Strain the pulp through 2 layers of cheesecloth into a non-aluminum container. This will probably take some time--a few hours or so. During this time gently press on the pulp to remove all of the juice, but do not squeeze so hard that pulp comes through the cheesecloth. This will make your grape juice very cloudy.
Strain the juice again if it is not as clear as you want it.
