Prep 1 hr
Cook 2 hrs
This recipe has been adapted from another homesteader in the UK. It uses native grapes to my area and locally grown in my front yard. I substituted local agave nectar for the sugar at a ratio of 1 cup sugar to 3/4 cup agave sugar. It is enough to preserve a dozen 1/2 pint jelly jars. Each jar has 16 servings of 1 Tbsp.
- Follow basic home canning directions. No pectin needed b/c it's in the grape skins and seeds.