Sterilize quart jars, lids and bands.
Wash grapes (I used seedless red grapes, but use whatever kind you have.)
Use one cup of grapes and 1/2cup sugar per quart jar, then fill with hot water leaving 1inch of head space.
Place hot lids and rings on jars and put into water bath canner and process for 30 minutes.
To use, strain grapes out of juice or use a pitcher with a strainer. You can add about 1/2 jar water to each quart of concentrate before serving.
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